Lamb rib, ‘labneh’, pickled salad


Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

These make for great bites before a meal or any time really ... They are addictive.


Lamb ribs

  • 1 whole rib with 8 small ribs – about 800 g
  • salt and pepper


Sous vide the seasoned lamb rib at 77°C for 8 hours. Remove from the sous vide and cut to separate into individual ribs. Or, simply put the seasoned lamb rib straight onto the coals and cook slowly so that the fat renders before it burns