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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 deeply. Rub all over with 2 tablespoons of oil, salt, and pepper. To a ...

Lamb, on the other hand, can be slaughtered a little later and its meat, although also tender, has a deeper, fattier taste. In cooking, goatling lends itself to milder preparations and lamb withstands ...

This cut is considered a lean meat that's versatile for a variety of cooking methods. Though, one of the most popular ways to prepare it is roasting it whole. The choice is yours when it comes to ...

A chef explains how to cook lamb chops properly at home, from seasoning and searing to ideal doneness, so they're juicy, ...

My brother Jim makes the most simple and delicious roast lamb you’ll ever eat. Where others are, um, sheepish, he oozes cool confidence, knowing firsthand that lamb is one of the best no-fuss, go-to ...

I love this recipe because it makes a big impression at celebratory events, especially when you present the whole roast leg of lamb to your crowd of guests. It's a classic meat-and-potatoes meal with ...

However, this is far from reality. There are actually a few things you should know before buying a leg of lamb. "The major difference in lamb legs is whether they are boneless or bone-in. Bone-in lamb ...

In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays, as did my Shetland sheepdog who was the recipient of the leftover bone. Mom’s recipe was simple. The meat was ...