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flavor. Although the degree of doneness is often a matter of personal preference, the following internal temperatures as checked by a meat thermometer are suggested: rare: 140-150 degrees; medium: 160-165 degrees; well-done: 170-180 degrees.
Lamb steaks, loin and rib chops may be broiled, pan-broiled and fried. Regardless of the cut or cooking method, low cooking temperatures are best to preserve tenderness. When cooking riblets for barbecue, trim away excess fat first, then brown riblets and pour off fat drippings before adding any kind of sauce.
Barbecued lamb riblet skillet
2 tablespoons butter
93.2%