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 ...

Pot roasting is usually quite distinct from oven roasting -- it normally means cooking a big piece of meat in a covered pot until it’s falling apart. But you can make a delicious roast by braising the ...

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 ...

Discover how to achieve the perfect roast leg of lamb with this recipe. For optimal results, select a Spring leg of lamb, typically under five months old, with the bone left attached to enhance flavor ...