Don’t let Roasted Leg of Lamb intimidate you. It might look hard to cook, but it really isn’t. You can buy fresh or frozen lamb – get local lamb if you can otherwise Austral ...

Introduction When you want a dish that’s bold, hearty, and layered with deep, warming spices, this Easy On-the-Bone Lamb ...

Preheat the oven to 425°F. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, coriander, paprika, oregano, thyme, and ...

it refers to a lamb leg with the butt of the leg removed. It cooks faster than a larger whole leg and still offers a beautiful bone-in presentation. A grocery store butcher counter can prepare ...

Another thing to consider when you're buying your leg of lamb is if you want a bone-in or boneless cut. “Bone-in leg of lamb has a really nice flavor that you get from cooking it on the bone.

Tradition has dictated that springtime is the time for lamb. This time of year historically is when young lamb was brought to market and was used in Easter celebrations. But in modern times ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

The choice is yours when it comes to roasting bone-in or boneless leg of lamb. However, a boneless cut cooks faster and is easier to carve since the meat isn't connected to the solid bone.

Jim decided long ago to ditch the bone-in leg of lamb from our childhood table for the ease, time and predictability of a lean, butterflied lamb leg. Enrobed in a flavorful fresh herb coating ...

This leg of lamb can be cooked on the barbecue or in the oven. Serve simply with potato wedges and greens for a laid-back meal with friends. Reduce the dried red chilli flakes if you prefer a ...