We picked this beautiful little lamb shoulder up from our butcher at Austral Meats and was around 2.2kg. We'll cover off the ...

In short, we trimmed, seasoned and smoked this lamb shoulder until we reached an internal temperature of around 160F/70c ...

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 ...

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.

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 lamb cooks more quickly in the oven or under the grill than it ...

Heat oven to 350 F with a rack in the middle position. Season lamb on all sides with 2 teaspoons salt and 1 teaspoon pepper. Heat oil in a large oven-safe pot or Dutch oven over medium heat. Add meat ...

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 ...

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 ...