Reprinted from The New York Times, April 20, 2011. Adapted from Molly Manzanares, Shepherd’s Lamb.
Time: About 3 hours
1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on (see note)
Kosher salt and black pepper.
Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.
Yield: 1 or 2 servings.
Note: A whole breast of lamb contains about 7 ribs and can be ordered from any butcher. It will serve 1 or 2 people.
If you can, try to use Shepherd’s Lamb. It is the most delicious lamb I have ever tasted. For the past two years, my husband and I have ordered a whole lamb from Shepherd’s Lamb. For a description of what I received when I ordered my first lamb, click on the link to my Santa Fe Railyard article. Most Saturday mornings Antonio and Molly Manzanares can be found selling their wonderful produce at the Santa Fe Railyard. You can also read more about Shepherd’s Lamb from The New York Times at What Other People Are Saying.