You might not usually buy lamb at the butcher counter, but it’s worth a second look. (Don’t miss out on these other meats you ...

steady heat ensures the meat falls off the bone. For best results, you'll need to cook the leg for eight hours. That might seem long, but trust us, it's worth every minute. Aside from ground meat, ...

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.

Season the skin with salt and freshly ground pepper ... Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for you. This makes it so much easier to carve later.

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 ...

Finely grate the garlic over the top and season with the ground coriander ... Remove the lamb from the tray and pull the meat from the bone, shredding the lamb into small pieces.