Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee. Cut around the knee joint, so the second bone stays ...

Leg of lamb is inherently tender. So you'll want to avoid this common mistake when cooking lamb so that you don't end up with ...

Store in the fridge up to five days ... 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 ...

But what cut of lamb is best for slow cooking ... When it comes to slow cooking lamb, Baki suggests the shoulder, leg, neck chops, or shanks. Baki explains, "These parts can sometimes be tougher ...

RECENT research on grilling rather than roasting lamb leg cuts has highlighted avenues for food service and sheep breeders to ...

Wash and pat dry the leg of lamb. Then sprinkle salt on the leg of the lamb ... Chop red bell pepper, yellow bell pepper, capsicum, yellow squash and zucchini. Cut the seedy portion off the squash and ...

If the leg of lamb is thicker in places, lay it on a board and make vertical slices, then open it up. This will help it to cook evenly. Put the lamb into a large roasting dish. Drizzle over the oi ...

Slow-cooking a large cut of ... fat side up on a flat rack in a roasting pan. Insert a probe-type meat thermometer (preferably an electronic one) into the thickest part of the lamb leg and ...