A shoulder of lamb is one of the the best cuts of meat (as well as shank) for this slow cooked recipe. This is because the ...

When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice).

A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness. FAQs about BBC Food ...

Fry the lamb in batches until coloured. Add the onions to the same pan and cook for 5 minutes. Pop the lamb back in with the ...

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a ...

The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour ...

Remove the lamb to a plate and set aside. Add the onions, garlic, carrots and celery to the casserole and cook over a medium heat for 3–4 minutes until the onions are beginning to soften and are ...

Shoulder chops have a lot of ... F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired cooking tips.