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Slow roasting or barbecuing renders them tender and juicy
Pork spare ribs are cut from the belly side of the ribcage and consist of long bones with layers of meat and fat
Grilling or pan-frying renders the fat and crisps the edges
slow simmering turns the connective tissue into gelatin
Lamb Flaps 1kg Ruffle fat Slow roasting or barbecuing rendersLamb flaps contain layers of fat and can be tough. Treat them like pork belly slow cooking renders the fat and tenderises the meat, producing rich, succulent results perfect for shredding or roasting.
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