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

Roasting lamb is something of an art form. It may not be the most commonly consumed meat in the country (that title belongs to chicken), but lamb makes a tender, succulent, and flavorful meal when ...

Trouble is, there’s always so much left over. So this year I’m going with smaller lamb steaks that are cut from the leg, one of the leanest cuts of lamb (especially if you also trim away any fat).

Butterflied Leg of Lamb Ask your butcher to bone and butterfly the lamb. 2 cups plain Greek-style yogurt 2 tablespoons each: cumin, Madras-style curry powder 1 tablespoon Dijon mustard 1 teaspoon ...

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you’d like to roast a cut like a lamb shoulder, go for a long, slow roast.

Roasted leg of lamb benefits from butterflying technique Once spread out in the oven or on a grill, there is a greater surface area exposed to the heat or fire, guaranteeing brown and crispy cooking.

How to roast leg of lamb Remove the lamb from the refrigerator a couple hours before you plan to roast it. Massage the herb paste into the meat again. Leave it out, covered, at room temperature.

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