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 ...

I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious — its fattiness. Still, all bets are off during Easter ...

Although the price difference is minimal at some Bay Area markets, you can pay as much as $4 a pound more for bone-in leg of lamb than for boneless lamb shoulder. And shoulder makes you look like ...

Grill lamb 8 minutes per side. Check for doneness; grill until desired temperature is reached, about 15 minutes for medium. Let the lamb rest 5 minutes on cutting board. Cut the lamb into thin slices.

1 leg of lamb, trimmed of excess fat, about 4 pounds salt and freshly ground pepper Preheat oven to 350 degrees F. Place garlic, rosemary, thyme and 1 1/2 cups of the oil in a small food processor ...

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

Food-Healthy-Easter Lamb In this image taken on March 11, 2013, grilled lamb steaks with artichoke lemon sauce are shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead) (Photo by AP Photo) ...

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).

I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious – its fattiness. Still, all bets are off during … ...