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Crunchy Stuffed Lamb Riblets

Prep Time:
10 mins.
Cook Time:
10 mins.


  • 16 Australian lamb riblets
  • 3 tablespoons Spanish or Cajun seasoning
  • 1/2 cup cornmeal
  • 3 eggs
  • 1 cup panko crumbs
  • 1/4 cup parsley, finely chopped
  • Oil for frying

Optional Filling

Choose one: feta cheese, jalapeños, Monterey jack cheese, mozzarella, or salami


  1. If stuffing riblets, place small piece of filling into the center of each riblet. Dust lamb with the Spanish seasoning and set aside.
  2. Whisk together the cornmeal and eggs until well combined. Combine the panko crumbs and parsley on a flat plate. Dip each lamb riblet in the egg mixture and roll in the crumb mixture. Repeat until all riblets are coated. You may double crumb if desired.
  3. Heat oil to 350° and shallow or deep fry until golden. Drain on absorbent paper. Serve hot with your favorite dipping sauce.

Cook’s Tip: Lamb riblets may be coated and frozen in an airtight container until required, up to 3 months.

Source: Meat & Livestock Australia