Thick cuts of lamb tail fat are slowly rendered over fire for deep flavor and rich texture. It’s a traditional recipe with a bold twist.

You would probably guess that lamb steak differs significantly from beef steak, but did you know that it's always quite ...

Add 2 of the lamb foreshanks, all of the unpeeled garlic cloves, bay leaves, and thyme sprigs, and cook, turning occasionally, until the lamb is browned all over, about 15 minutes.