Servings: 100 Portions (3 Pans)
Portions: 8 Ounces Each
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 325 degrees F. Oven
75 lb lamb, riblets, thawed
9 tablespoon (6 oz) salt
1/4 cup pepper, black
Cut riblets into 2 rib portions. Place in a single layer, fat side up, in roasting pan.
Bake for 30 minutes. Remove from oven; drain or skim off excess fat. Combine salt and pepper; sprinkle over riblets. Return to oven; bake an additional 45 minutes or until browned. Drain or skim off excess fat from pans before serving.
NOTE:
Other sizes and types of pans may be used.