The lamb ribs are the spare ribs of the lamb, cut from the ribcage. This cut can be cooked low and slow, just like you’d prepare any other variety of ribs.
Low and slow is the name of the game. To achieve the desired fall-off-the-bone perfection, you'll need to cook your roast to 180 degrees, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.