Fat is flavor, and nowhere is that more true than these incredibly rich racks, cut from the underbellies of our delicious lamb. Riblets need to be braised or grilled at a low temperature to bring out their tenderness, and it's best to cook them a day before you plan to eat them. Put the whole braising dish in the fridge, and skim off the accumulated fat once it has chilled and risen to the top. Then, fry the riblets to crisp, or serve as is and be transported by the incredible flavor of this terrifically rich cut.