Pyeongtaek lamb rib restaurant, mini ribs off the bone: Hwaro Yangmi

I'd been craving that savory lamb rib flavor for a while, so I looked up lamb restaurants near me and ended up visiting Hwaro Yangmi Pyeongtaek Court Branch, which is known for using soft chilled meat without the usual gamey lamb smell.

Where is Hwaro Yangmi Pyeongtaek Court Branch, and where do you park?

Hwaro Yangmi Pyeongtaek Court Branch sits in the food alley in front of Pyeongtaek Court.

Parking is really convenient since there's a public parking lot right behind the building.

Seating and the chilled Australian lamb at Hwaro Yangmi

Walking in, I found all kinds of tables — four-tops, group seating — perfect for a family meal or a work dinner haha. In the hallway you could actually see the lamb was chilled, not frozen!

If you make a Naver reservation ahead of time, they'll have the table set up ready when you arrive.

Pickled radish and wild garlic leaves came out — perfect for cutting through any richness from the lamb right away.

What comes in the Special Set for two?

Since we wanted to try a variety of cuts today, we ordered Hwaro Yangmi's popular signature Special Set for two (shoulder rack + lamb loin + seasoned lamb mini ribs).

Hwaro Yangmi uses 6-month-old lamb and Australian chilled meat, so there's very little of that typical gamey lamb smell — a great spot even for people trying lamb for the first time.

First cut: lamb loin with butter garlic

The staff kindly explained each cut in detail and grilled everything for us. They start with the lamb loin, the leanest cut.

Grilled quickly over a hot charcoal fire, the juices stayed locked in, and dipping it in the butter garlic made the flavor even richer.

With a skilled staff member doing the grilling, we could just focus on chatting and eating — this really felt like a great spot for a group dinner.

Dipping the lamb loin into the sizzling, bubbling garlic butter was honestly the highlight haha.

Which sauces come with the lamb?

There was a wide range of sauces — cumin, wasabi, a special soy sauce, and salt. Dipping fresh wasabi into steak sauce, or wrapping the meat in wild garlic leaves, both went really well with the lamb.

Second cut: the shoulder rack

Next up was the shoulder rack, the cut I'd been looking forward to most.

Compared to the loin, it definitely had a good balance of fat mixed in, giving it an amazing savory, fatty flavor 🍖

They said grilling it crisp on the outside over high heat while keeping the inside around medium-well brings out the best flavor of the meat.

Last cut: seasoned lamb mini ribs, eaten off the bone

The last cut was the lamb mini ribs. I'd never tried this cut before, and it turned out to be the tastiest of all.

The high fat content makes it tender, but the fascia and muscle clinging to the bone give it a chewy texture too, and the size is just right for gnawing it right off the bone — genuinely fun to eat 😍

With fresh lamb ribs grilled to just the right doneness by a skilled staff member, we could focus purely on eating, which made it even more delicious haha.

On the last night of the holiday, how about sizzling lamb ribs over charcoal with a Tsingtao beer~?! If you're looking for a proper lamb restaurant in Pyeongtaek, or want great meat for a special occasion, I recommend Hwaro Yangmi Pyeongtaek Court Branch~