This lamb is slow-roasted until fall-apart tender, absorbing North African spices like saffron, ginger, and paprika. As it cooks, the onions caramelise into sweet, sticky gold, ideal for spooning over ...

U nder the rubric of everything sounds prettier in Italian, we find abbacchio, or milk-fed lamb, one of those tender meats that reward abstention from deeper consideration.We loved Chef Jeremy ...

Jorge Paredes’ Greek-style braised lamb shoulder with fennel and herb salad.Photograph: Matthew Hague/The Guardian. Food styling: Ellie Mulligan. Prop styling: Lucy Turnbull. Food styling ...