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 ...

An average of 4.4 out of 5 stars from 40 ratings Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal ...

Reem Kassis’ mother, Nisreen, would serve leg of lamb, such as this recipe, to guests because it was “a sign of utmost respect.” Large cuts of meat were expensive and often reserved for ...

Even though it adds an extra step to the cooking process, throwing together a marinade, even a simple way, can really elevate your lamb.

Tender, juicy, garlic and herb crusted boneless leg of lamb is seared then slow roasted to get a perfect crispy crunch. This ...

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat ...

The Late Show with Stephen Colbert interviewed Gary Oldman about Slow Horses and more from the actor’s legendary career.

Turn the heat up a little and sear the leg of lamb all over. Just pop it on the pan and turn it every few minutes until most of the surface of the meat is browned. Add 500ml of beef or chicken ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe ...

You could also use lamb rump for this dish. Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil, lemon juice and garlic and rub over the lamb, cover and refrigerate for ...

Royco Gravy adds depth of flavour to slow-cooked lamb infused with aromatic herbs, spices and honey, resulting in a tender, juicy roast.