I stopped by the store to pick up something for lunch and saw these, this is the first time they have had them.
I've read through the posts and learned there is a difference between lamb ribs and lamb breast and how they are cooked, they are labeled lamb ribs and grilling is the suggested way of cooking, but they have a lot of meat after the ribs, I was planning on cooking them low and slow, 3-2-1 like suggested in some of the threads.
Lots of fat.
Here's the meat.
I was thinking of using salt and pepper, fresh garlic, thyme and rosemary as spices, do you think 3-2-1 will work?