Black peppercorns, fennel seeds, and cinnamon give big flavor to racks of lamb in this simple but elegant holiday lamb roast ...

Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces. Mix the shredded lamb back into the cooking juices and onion, stirring until combined.

The meat should be an even thickness throughout. Mix the marinade ingredients ... You can buy a ready-boned or a butterflied leg of lamb, or ask your butcher to bone it for you.

Rack of lamb with parsley. A classic French recipe that is savory and delicious. Tender roasted meat cooked to perfecti ...

Remove the aitch bone from the top ... Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat juices in the roasting tin, add the ...

Prepared correctly, tongue is a delicious meat ... then remove the bones. (Sometimes, the tongue will be fully clean­ed, with the inedible parts trimmed off.) You can buy lamb tongues at shops ...

On May 5, Orthodox Christians will celebrate Orthodox Easter – and for many Greeks, that celebration equals throwing a lamb on a spit ... ½ cup lemon juice and stock. Mix well. Add potatoes to the ...