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 ...

A leg of lamb roasted in the oven with this ... Though you might be tempted to play it safe with your lamb seasoning with just a sprinkle of salt and pepper, if you really want to do this ...

Grind the toasted spices to a fine powder in a spice grinder ... into the thickest part of the lamb leg and programme it to go off when it reaches 53°C (127°F) for medium-rare, or set it ...

Using a sharp knife, prick the leg of lamb all over, about 20 times and ... except the oil and seasoning, into a food processor. Blend, gradually adding oil until you reach the desired consistency.

Lay the lamb, skin side up, in a shallow dish ... been preserved by being packed into tall jars with salt, herbs and spices, then covered with lemon juice or brine and left to cure for a few ...

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

Correct the seasoning and serve hot with the lamb, roast spring vegetables and lots of crusty roast potatoes. Remove the aitch bone from the top of the leg of lamb or ask your butcher to do it for ...

Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth. This lamb roast is best served with ...

2. In a food processor, blend together the onions, ginger and garlic - when it is in a paste form, fold in the yoghurt, the oil, the salt and the spices. 3. Place the leg of lamb in a large ...