A lamb shoulder is great for slow roasting or braising," he suggests. [With] lamb leg, classic seasonings include garlic, rosemary, thyme, Herbs de Provence, lemon, and olive oil. A leg of lamb ...

Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll ...

Grind the toasted spices to a fine powder in a spice grinder ... 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 ...

Using a sharp knife, prick the leg of lamb all over, about 20 times and ... except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency.

Lay the lamb, skin side up, in a shallow dish ... been preserved by being packed into tall jars with salt, herbs and spices, then covered with lemon juice or brine and left to cure for a few ...

Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth. This lamb roast is best served with ...

2. In a food processor, blend together the onions, ginger and garlic - when it is in a paste form, fold in the yoghurt, the oil, the salt and the spices. 3. Place the leg of lamb in a large ...

I was surprised it wasn’t as well known or as lauded as Italian food. There are great homely dishes like this one, and also ...