Despite its accidental creation and early kitchen nightmares, Michael Solomonov's signature dish still reigns supreme after 17 years.

Season to taste. Layer the potatoes, and turnip onions and thyme leaves in a large roasting tin large enough to fit the leg of lamb. Season each layer as you go and finish with an attractive ...

How to Debone and Roast a Lamb Leg in the Weber Posted: April 22, 2025 | Last updated: April 22, 2025 Juicy, tender, and packed with smoky flavor—this is how you turn a lamb leg into a show ...

Whether it is egg rolling or eating roast lamb, if you are looking to celebrate Scots heritage this spring, you should try them out for yourself. As mentioned, when it comes to the food eaten at ...

And while many of us plump for lamb belly or loin over Easter, the chef prefers a shoulder or leg joint. “These cuts are best suited to long and slow roasting hours in which their full flavour ...

At £6.17 per kg, the 2.3kg tender lamb leg cost £14.19 and with a 'serves 9-10' guidance was more than enough to feed eight of us. With mint sauce for £1.35 and gravy for £1, the total came to ...

Though Tennessee Lamb's victory at 7-2 odds in the Ben Ali did not surprise the public, he did not appear a likely winner in midstretch. After pressing the pace early and moving up to take the ...

The 2.3kg tender lamb leg, priced at £6.17 per kg, came to £14.19 and with a 'serves 9-10' label, it was more than sufficient to feed eight people. With mint sauce priced at £1.35 and gravy for ...

However, if you're tired of the lengthy process involved in preparing a traditional leg of lamb roast, one chef has a time-saving trick that still delivers a delicious dish. Social media cook ...

Clodagh’s pulling out all the stops for the Easter weekend with a mouthwatering garlic & rosemary roast lamb with creamy gratin dauphinoise all served with her homemade rich lamb gravy.

Lamb at Easter is as inevitable as a cold snap over the bank holiday. Still, just because tradition dictates it, doesn’t mean it has to be dull. The roast leg, basted in rosemary and garlic ...