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 the bone and opening out the meat) is a great ...

An average of 4.7 out of 5 stars from 7 ratings This leg of lamb is slightly spicy, lemony, and at first bite, a little sweet. Honey and lemon is a fantastic combination and the spices just add to it.

Even better, our Woman's World test kitchen shares their boneless leg of lamb recipe - which brushes the savory meat with a tart blackberry glaze. Keep reading for three tips on roasting this cut ...

Method Mix together 1 tsp each of the parsley and mint with half the chilli and ½ tbsp of the olive oil. Add the zest of half ...

For this dish, have the butcher butterfly the leg of lamb ... makes enough for two legs of lamb but it is worth making the entire amount, rather than halving the recipe; store the excess in ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg of lamb. The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making ...

Roast lamb is an Easter staple, but these three recipes from Catherine Phipps ... While many will enjoy a roasted leg on Easter Sunday, other cuts of the meat are seemingly less popular.