A good lamb shank makes for a great meal after you've cooked it low-and-slow, but you might worry about overcooking it.

These lamb chops, seasoned with black pepper and cumin and served with a punchy pickle-caper sauce, are a dinnertime crowd ...

Reem Kassis rubs her lamb with a fragrant spice paste, allowing the flavors to penetrate for several hours before roasting the meat until it's nearly fall-apart tender. Reem Kassis ia a ...

WARWICK, ENGLAND — Pilgrim’s Europe is scaling up lamb production in anticipation of strong demand for the product during ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

An average of 4.0 out of 5 stars from 14 ratings Recipes come into being in strange ways. The fabulous Brazilian pit master and chef, André Lima de Luca, told me about a way he had for slow ...

Store in the fridge up to five days. Allow the meat to dry for an hour before cooking by wrapping it loosely in paper and storing it in the bottom of the fridge. Either roast just long enough to ...