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Barbecued Lamb Riblets

14 lb Lamb breast, cut in riblets
1 c Salad oil
2 ga Barbecue sauce

Cut the lamb breast into riblets. Cut lengthwise with a hand meat saw or power saw about 1 1/2 to 2 inches wide the full length of the breast. Then cut crosswise into 3 inch lengths.

Prepare the barbecue sauce.

Preheat oven to 375F-190C

Place the salad oil in the braiser and heat. Add the riblets and brown thorouthly. Turn occasionally with a kitchen fork.

Pour the prepared barbecue sauce over the riblets. Cover braiser and place in preheated oven.

Bake until the riblets are tender. Stir frequently to avoid scorching or sticking. Do not overcook, they will be lacking in appearance when served. Remove from the oven and check the seasoning.

Place in a steam table pan. Dish up 2 riblets per portion. Accompany with baked rice.

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