Sticky Welsh Lamb riblets

  • Prep time 10 mins
  • Cook time 2 hrs
  • Serves 5+


  • 2 PGI Welsh Lamb breasts, on the bone
  • 3 star anise
  • 300ml vegetable stock

For the glaze:

  • 2 tbsp soy sauce
  • 1 tsp Chinese five spice powder
  • 1 tbsp brown sugar
  • 1 tbsp runny honey
  • 1 tbsp sweet chilli sauce
  • Sesame seeds and chilli flakes to garnish (optional)


  1. Preheat the oven to 180°C / 160°C fan / Gas 4.
  2. Place the lamb breasts in a roasting tin, add the stock and star anise, cover with foil and cook for one and half hours until fairly tender.
  3. Remove and cool slightly, then cut down in between each bone to create ribs.
  4. Place on oven tray and put back in the oven and increase the temperature to 200°C / 180°C fan / Gas 6 for approximately 15 minutes until the fat is crisp.
  5. Remove and place on a sheet of baking paper and put back on oven tray.
  6. Make the glaze by combining all the ingredients together. Brush over the top of the riblets and return to the oven for 10 minutes, turn once and brush with the glaze.
  7. Serve sprinkled with sesame seeds and chilli flakes (optional).
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