One of Scotland’s top chefs, Roberta Hall-McCarron runs three restaurants across Edinburgh: The Little Chartroom, Eleanore, ...

This is all about slow cooking the lamb – if yours needs a little longer ... can be pulled off the bone in large pieces. A boned shoulder is fantastic when stuffed - try zesty or piquant ...

Asked what her ultimate Armenian dinner would be, The Armenian Kitchen’s chief cook and food blogger Robyn Kalajian said, ...

Lamb is one of my favourite types of meat to work with, the shoulder specifically, said Gary Townsend, head chef at Elements, Glasgow. The shoulder has a strong flavour and holds up well against the ...

Preheat the oven to 160 degrees. Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning ...

Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...

Five spring lamb recipes to roast this weekend (and the GOAT salad that goes with all of them) ’Tis the season to slow-cook luscious spring lamb, and plonk it on the centre of the table (with ...

Jamie Oliver has a one-pan lamb madras curry traybake that is the perfect meal to make to warm you up on a cold autumn ...

Cover the tray tightly with tin foil that's been coated in olive oil, then pop it into the oven. Allow the tray to toast for ...

You might have seen tinned fish all over social media over the last couple of years, but that doesn’t mean it’s a passing fad ...