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

Smoking lamb shanks might sound fancy, but with a Weber kettle and this method, it’s totally doable. You’ll see how to prep ...

Using a paring knife, cut slits all over lamb. Rub spice mixture over lamb, pressing into slits. Smash remaining 4 garlic cloves. Tuck bay leaves and smashed garlic into 4 of the slits.