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

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.

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.

Whether you want to throw a lamb shoulder in the slow cooker or slow roast a lamb leg in the oven, a slow-cooked cut of lamb results in magnitudes of flavour. Advertisement Our lamb shoulder with ...

Strangely, my local supermarket sells diced leg of lamb for stewing in 340g packets; if I’m not getting the neat kilo of meat from my butcher, I buy three of these packets.

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.

Preheat oven to 180°C/ 350°F/Gas Mark. Spray a large flameproof casserole dish with low fat cooking spray. Heat, add lamb chunks and cook until browned. Add onions and garlic. Cook for 3-4 ...