How to debone and roll up a rib

Recipe from: 5/26/1994 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • Lamb rib
  • 15
    cooking oil
  • 2
    salted lamb's ribs, cut into portions
  • 500
    meat stock, heated
  • 10
    pickling onions, peeled
  • 15
    small carrots, scraped
  • 3
    medium-sized potatoes, peeled and quartered
  • 4
    courgettes, cut into thick slices
  • 15
    brown sugar
  • freshly ground black pepper to taste


1. Place the rib on a flat surface with the bones pointing upwards. Insert a sharp knife into the meat just below the ribs. Lift the bone side of the meat and carefully cut the meat from the bone. alternatively, place the meat in a position that suits you. 2. Cut the meat away from the bones. 3. Spread a filling on the inside of the deboned rib, if desired. Here are a few tasty suggestions for fillings: Remove the casings of pork sausages and spread the sausage meat over the rib or use fresh breadcrumbs seasoned with fresh herbs such as parsley, thyme, sage or rosemary and garlic. You can also soak dried fruit in sherry or brandy and then blend the fruit with the breadcrumbs. Or mix cooked leftover rice with a little chopped bacon, onion and parsley. 4. Roll up the rib in the direction of the grain of the meat and with the fatty side on the outside. 5. Secure the meat with string at 25 mm intervals. The roll is now ready for cooking. 6. In a heavy-based saucepan, brown the roll on the outside in heated cooking oil. Add a little heated meat stock, cover and simmer until the meat is tender.

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