Lamb ribs
Popularity 36 recipes

Used in multiple popular recipes

Ingredient Information

Name

Lamb ribs

Category

Carnes

Popularity

36 recipes

Status

Inactive

Description

Lamb ribs are a cut of meat from the rib cage of the lamb, which includes the ribs and a layer of tender, juicy meat attached to them. It is highly valued in cooking for its intense flavor and soft texture, ideal for roasting, grilling, or stews.

This ingredient originates from the traditional raising of sheep in Mediterranean and Middle Eastern regions, although it is now consumed and produced in many parts of the world, especially in countries with a strong pastoral tradition such as Spain, Argentina, and Uruguay.

Properties: Lamb ribs are an excellent source of high-quality protein, iron, zinc, and vitamin B12. Due to their fat content, they add flavor and juiciness to dishes, although they are recommended to be consumed in moderation as part of a balanced diet.

Synonyms in Spanish from Latin America: In different countries, it may be known by various names, such as cuete de cordero (in some areas of Mexico), costillar (Argentina, Uruguay), or simply costillas de cordero. However, the term lamb ribs is widely understood and used in recipes.

Nutritional Properties

4.2mg
zinc
72mg
sodium
21g
fats
1.9mg
iron
190mg
phosphorus
5.5mg
niacin
294
calories
25g
proteins
97mg
cholesterol
0.2mg
vitamin b6
2.8mcg
vitamin b12
9g
saturated fats

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