Preparation info
  • Serves


    • Difficulty


Appears in
Reuben at Home

By Reuben Riffel

Published 2016

  • About

My mother-in-law Ada’s soutrib (salt rib) has become one of my favourite lamb dishes. It’s how lamb should taste. I remember the very first time I was invited to their house for Sunday lunch and this was served. I didn’t pay much attention to the food because there was so much else going on in my mind – getting to know Maryke’s family, wondering if I fitted in, things like that – but I do remember the soutrib. I must have said how much I liked it because they gave me seconds, and thirds, an