Wookey Ranch Lamb Riblets (Sustainable, Grass-Fed Lamb)

Denver Riblets By The Nourished Caveman ribletscut b

Meet Baji from Wookey Ranch



And here is her wonderful recipe for lamb riblets, or Denver Ribs.

Denver Riblets By The Nourished Caveman S

5.0 from 1 reviews
Wookey Ranch Lamb Riblets
Prep time
Cook time
Total time
Super easy, quick and delicious. This is a great recipe for last-minute guests, or when you want something great without putting in the effort. It is a very rich and satisfying dish, which combines well with a light green salad of spring greens.
Recipe type: Main
Cuisine: American
Serves: 4
  • 2 pounds of lamb riblets
  • Dry rub:
  • 6 teaspoons cumin
  • ½ teaspoon cayenne pepper
  • 1 teaspoon unrefined sea salt
  1. Take riblets out of the refrigerator.
  2. Combine spices for the rub.
  3. Rub meat on both sides, then cover with a towel and let sit at room temperature for at least one hour.
  4. Heat the oven to 350ºF.
  5. Place ribs in a Pyrex or on a roasting rack.
  6. Roast ribs until nicely browned, about 1 hour.
  7. Remove from oven and let them rest for about 5 minutes.
  8. Slice into individual ribs and serve.
WOOKEY RANCH 4181 Wookey Road Chico CA 95973 530/3432479 Richard Coon / Baji Hantelman wookyranch@gmail.com

Denver Riblets By The Nourished Caveman ribletsDenver Riblets By The Nourished Caveman rubbedmeatDenver Riblets By The Nourished Caveman pyrex

here is some more information about Wookey Ranch


I asked Baji to tell me a bit about their wonderful animal husbandry practices:

“The main thing is that we are growing our lambs on natural rangeland using no irrigation – super sustainable because the food is produced on land that cannot support more intensive agriculture and we’re not using fossil water (pumped water) to produce the meat. By ranching the way we do, we are able to grow food for people while keeping the landscape healthy, productive, and available for all the wild creatures that need it.
We manage the yearly cycle of the sheep so that the birth, growth, and harvest of the lambs matches the natural cycle of their food source: the grassland. I think that the huge variety of wild plants the sheep eat produces better and more complex flavor in the meat and a delicious, clean tasting fat. Grass-fed is the ONLY way to go with lamb. The animals are healthier and the meat is healthier – less saturated fat and higher quality healthy fats (like CLA), more antioxidants, an omega 3:6 ratio comparable to wild caught salmon….
Other points:  We don’t use vaccinations or antibiotics. Breeding is done the old-fashioned way, not through artificial insemination. No growth hormones or other synthetics are used. Animals that need antibiotics due to infection (from injury, for example) are treated (that is the humane thing to do) but then are separated out and not sold for meat. We sometimes feed cut and dried forage (hay), but we source from non-GMO farmers (harder and harder to do with the approval of Roundup Ready alfalfa). We are predator-friendly – electric fences deter coyotes and good range management means their natural foods (voles and gophers) are plentiful. We practice low-stress handling techniques: all work is done on foot and animals are given a chance to become familiar with the corral and handling facilities so they aren’t frightened and stressed when we sort or shear or do other work.”
If you want to read more of Baji’s writing about what she does:
Denver Riblets By The Nourished Caveman ribletscut


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