Meat
Ribs
Mutton ribs carry intercostal meat and bone for roasting, braising or grilling after tenderising heat. Season boldly, cook low until the meat yields, finish hot for colour. Rack or individual ribs depending on size of the animal.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.4 g
- Saturated Fat 4.85 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.24 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.3 mg
- Sodium 60 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 59.2 g
- Energy 200 kcal
- Water 59.2 g
- Protein 21.9 g
- Fat 12.4 g
- Saturated Fat 4.85 g
- Monounsaturated Fat 5.24 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.85 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 335 mg
- Major Minerals 334 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.85 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Ribs of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose; ribs of mutton took a named place in that kitchen trade.
Medieval English kitchens distinguished mutton from young lamb for feast stews and salted joints. Cooks treated ribs of mutton as a cut with its own timing and sides.
As mutton cookery specialised, ribs was portioned and sold ready for the pan. Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts.