There’s something special about cooking a warm, flavorful meal that brings everyone to the table. Lamb is tender, juicy, and ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

It’s finally time to turn up the oven or turn on the slow cooker and enjoy warm and hearty dinners. Nothing says fall-off-the-bone delicious than lamb shanks that have been bubbling away for hours in ...

Lamb shanks have a romantic taste. Perhaps it is the appearance of them falling off their bones, or perhaps it is the rich and delicious sauce that envelops them, or the hours required to cook them, ...

6- to 7-pound butterflied boneless leg of lamb, with an 1/8-inch-thick fat layer left on the outside and trimmed of excess pockets of internal fat on the inside 1. In a small bowl combine all the ...

A meaty main, cooked indoors or out, anchors David Tanis’s August menu, book-ended by a light tomato-eggplant salad and an effervescent fruit compote. By David Tanis Speaking of summer weather, or ...

Lamb is an underappreciated protein source. A 3-ounce portion provides over half of your daily protein needs. It also has a bounty of vitamins and minerals, including iron, vitamin B12, niacin, zinc, ...

Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning ...