Mother’s Breast of Lamb
3 to 4 lbs lamb riblets
Garlic salt (or garlic and salt)
Cut lamb riblets 2” to 2-1/2” wide (with direction of bone).
Remove excess fat.
Sprinkle with garlic salt, or rub with garlic and salt.
Bake 2 to 2-1/2 hours at 325-350 degrees.
Pour off fat once or twice.
Fat should be crisp, but meat not dried out.
Pairs Well With
Photo of Zelma at age 14.