Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too ...

When you're faced with an excess of delicious lamb roast, don't despair. Instead, repurpose the tasty meat morsels into all ...

An average of 4.4 out of 5 stars from 40 ratings Put on your Sunday best for Mike Robinson’s perfect roast leg ... the lamb from the fridge and allow it to get to room temperature. To make ...

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 ...

Make the spice rub. Put the Sichuan peppercorns ... into the thickest part of the lamb leg and programme it to go off when it reaches 53°C (127°F) for medium-rare, or set it at the doneness ...

Head chef at the northwest London pub, Ben Allen, shares how to create the venue’s grilled lamb chops with a spiced shallot sauce and charred Hispi cabbage. The dish is not currently on the menu at ...

4. Lastly, add the ghee and saffron. Cooking the lamb: 1. Add all the spices, lemon juice, ghee and saffron water on top of the lamb and rub it well. 2. Add water until it fills the quarter of ...

We visited El Pica 1 to see how to make their lamb barbacoa, and what it takes to make such Big Batches. More from Travel Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas ...