Roasting is one of the most satisfying cooking methods, but it requires time, patience, and the right cut. If you want to ...

This roasted leg of lamb gets an unexpected twist with ... season with salt and let cool. Untie the lamb roast and slice the meat against the grain. Serve with the shallot-date jam.

This summer, the American Lamb Board is emphasizing cut variety and seasonal versatility by teaming up with Homemade and ...

Transfer the leg of lamb to a carving platter and cover loosely with foil, then leave to rest for 15 minutes, keeping the boulangère potatoes warm. To serve, carve the lamb into slices and ...

Defrost it, and render it down in a hot pan. Then, brown your leg of lamb (or whatever cut) in that before roasting it. The portion of leg of lamb I cooked weighed about 1.5kg. As a general rule ...

Place the leg of lamb in a roasting pan or large fridge-safe dish ... Season with salt and pepper, mix well, and let sit for 10-15 minutes to allow the flavours to meld. Slice or pull the lamb and ...

My favourite way to cook a lamb leg isn’t to roast it ... to the barbecue to reheat for just a minute or two on each side. Cut into 1cm slices and serve with the tomato and mint salad.

If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid. Lamb is a wine friendly meat, so have it with a nice bottle ...