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MiracleMama
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 Wed, Mar 31 2021, 3:05 pm
Anyone makes these and enjoy these? If so, please explain to me how you make them.
We love ribs. We love lamb. But we did not love the lamb riblets I made. There is just so much fat and so little meat.
Is there another way to cook these so the majority of fat melts away? I seared and then slow cooked at 300 covered. Plenty came out but soooo much left. Everyone agreed they were gross.
I still have some in my freezer so if there is a better use of these please advise.
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