A whole lamb is packed inside bamboo and buried under fire-heated earth, cooking slowly to tender, smoky perfection. This is ...

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.

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.