Favorite comment ever. Glad you enjoyed!

Wow, very cool. I’m considering raising sheep some day. I love hearing that there’s a breed with a milder flavor profile. Thanks for your comment.

This recipe is sooo good. I raise my own sheep in Montana. Katahdin. It’s a hair sheep not a wool sheep they have a very mild flavor and are not as gamey as wool sheep. This recipe is great and I will keep using it in the future. Thank you!

I really appreciate that your recipe doesn’t need sugar or honey. My first try at lamb ribs (any ribs) I just browned on stovetop then put in oven for over an hour, with some water and I can’t remember, maybe soysauce. It worked out. But your recipe here skips the spatter mess on stovetop, I like that a lot! I made more of your sauce and served kale at the side with it. Delicious! Thank you

Hi There,
I cooked this recipe today with local certified organic lamb grazed in the wild mountains of New Mexico (Shepherds Lamb) and I have to say it was out of this world. I will be making this a staple in our cooking. The three hours in the oven creates a melt in your mouth texture, and the final crisping brings it to perfection. We only needed 15 minutes at 400 degrees at the end. Thank you very much and all blessings to you for sharing this!

Thank you and bless you. I did not put them in foil yet, I did that one time and it was way too fatty. Planning on putting them in foil after a lot of the fat is rendered. I am so impressed by your reply.
thank you

Oh dear. Silivia, I’ve got your back. I know those ribs are in the oven for guests and the truth is that the temperature range is forgiving. Let me explain:

When I first posted the recipe, I called for a shorter bake time and higher temperature. Hence, the confusion. Over time, I’ve adjusted the recipe for a longer bake time–3 hours at 300F then 30 minutes at 400F–so that the results are a bit more tender. Looks like I updated the recipe but not the top portion where the time is (Sorry about this).

Good news! The ribs will be fully cooked after 1 hour 40 minutes if you started them at 350F, and very tasty I might add. Only thing, you will notice the meat being slightly chewier and more stick to the bone. It’s not a bad thing at all in my honest opinion.