Sticky Welsh Lamb Riblets

Autumn Recipe with

We have another lamb recipe courtesy of this month, which would be a great addition to a buffet table this Hallowe’en. Breast of lamb is a much maligned cut of meat, but in this recipe the long slow cooking renders the fat down so that you are left with tender, succulent riblets.


  • 2 Welsh lamb breasts on the bone
  • 3 Star anise
  • 300ml vegetable stock

For the glaze

  • 30ml soy sauce
  • 1 tsp Chinese 5 spice powder
  • 1 tbsp brown sugar
  • 15ml runny honey
  • 1tbsp sweet chilli sauce
  • Sesame seeds and chilli flakes to garnish (optional)


Preheat the oven to 180°c/ Gas mark 4.

Place the Welsh lamb breasts in a roasting tin, add the stock and the star anise, cover in foil and cook for 1.5 hours until tender.

Remove and cool slightly, then cut down in between each bone to create ribs. Place on an oven tray and put back in the oven and increase the temperature to 200 ̊ c/Gas Mark 6 for approximately 15 minutes until the fat is crisp. Remove from the oven and place the ribs on a sheet of non-stick baking parchment and on an oven tray.

Make a glaze by combining the ingredients together. Brush over the riblets and return to the oven for a further 10 minutes turning once and brushing with more of the glaze.

Sprinkle with sesame seeds and chilli flakes and serve.

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