Grass-Fed Denver Style Lamb Ribs (Frozen)

This hard-to-find cut is meaty, rich and well-marbled. Just like more common pork ribs, they're ideal for long, slow cooking in a braise, on the grill, or in the oven. If you're planning on cooking them faster, try marinating them overnight to help tenderize the meat a bit. With a nice fatty cap and plenty of meat on the bone, these make an unbeatable appetizer for a party or main for a weekend feast.