For the braised vegetables ... If you wish to use a larger shoulder of lamb to feed more people, adjust the cooking times. A 2kg/4½lbs joint will take 4½ hours, a 3kg/6¾lbs will take 5½ ...

Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic, along with a generous amount of salt. Rarely is ...

The last thing I want to do mid-summer is cook a roast lamb, so this is a really delicious way to enjoy lamb over the hot months served up either cold or warm. I always like to "dry marinate" my ...

Any cut of lamb can be braised or pot-roasted, and this method also works equally well for mutton. Stewed and braised lamb should be cooked gently in a liquid such as wine, stock or tomato juice.

Overall, lamb chops present a diverse array of options for culinary exploration, from elegant rib chops to hearty shoulder ...

When I’m feeding a crowd, I usually look for a large piece of meat to serve as the centerpiece, like a roasted chicken, braised pork shoulder ... to serve a rack of lamb. This recipe is easy ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...