Q&A for How to Cook Lamb Spare Ribs

You can, but you will not achieve the best results, as the ribs will come out more dry than juicy, and possibly even burnt.

Lamb ribs can definitely be tough if they aren't cooked properly. Because the ribs are a naturally tougher cut of meat, it's best to cook them for a long time on a relatively lower temperature so the meat tenderizes. For instance, you could season up some lamb ribs the way you like them and then bake them in a preheated oven at 325 °F (163 °C) for 1 hour. Then, turn the ribs over with a pair of metal tongs, and bake them for another 30 minutes so they're so tender they fall off the bone. Basically, the key to lamb ribs to be patient and give them enough time to cook until they're tender.

Definitely, but it's also important how you cook it. Lamb is naturally tougher meat in general, so to tenderize it, you'll want to either stew the meat for a long period of time or slow-roast it until the muscle fibers relax into a state of juice, delicious tenderness. A simple way to roast lamb is to season it well and place it in a baking dish. Slide the lamb into a preheated oven at 325 °F (163 °C) for 1 hour. Then, rotate the lamb and let it bake for another 30 minutes. After that, check to see how tender the meat is. If it's still tough and doesn't come apart easily, bake it for another 30 minutes. Be patient and give the lamb the time it needs to tenderize.

Both lamb and pork are loaded with saturated fats, which can be unhealthy if you eat too much of it. It's generally a good idea to limit the amount of saturated fat as much as you can to avoid elevating your levels of bad cholesterol. Lamb actually has more saturated fat than beef or pork, so it may actually be less healthy than pork as far as the fat content is concerned.