"A dry rub prior to immediate cooking ... is great for slow roasting or braising," he suggests. [With] lamb leg, classic ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb ... salt the lamb in the fridge overnight, so the seasoning has time to penetrate into the ...

Spoon this over the lamb and rub in well. Leave at room temperature ... The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium, that ...

The spices introduce a wintry depth of flavour ... It should resemble a thick paste. Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh.

The kitchen would be warm and flooded with the smells of Dad’s roasting lamb shoulder or a freshly ... He would set to work, trussing and seasoning the meat and expertly stirring the gravy ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

Cut off all the fat and tissue from the meat and make lots of holes in it with the point of a knife, rub the paste well into the meat and make sure it goes into the holes. Cover and refrigerate ...

If you're short on time, a rack of lamb is a great choice for dinner. Just rub the lamb with a blend of your favorite flavorful ingredients—garlic, herbs, olive oil, salt—and put it in the oven.