Preparation: Preheat your oven to 275°F (135°C). Pat the lamb riblets dry with paper towels to remove any excess moisture. This step helps achieve a crispier finish.

Season: Rub the sea salt evenly over the lamb riblets, ensuring all sides are well-coated.

Slow-Roast: Arrange the riblets on a wire rack set over a baking sheet. This setup allows air to circulate around the riblets, cooking them evenly and helping the fat render more effectively. Place in the preheated oven and slow-roast for about 2 to 2.5 hours, or until the meat is tender and the outside is crispy. For an extra crispy exterior, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of roasting.

Rest: Remove the riblets from the oven and let them rest for about 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring it remains juicy and flavorful.

Serve: Enjoy the lamb riblets hot from the oven, savoring the crispy exterior and tender meat.