Set on a bed of fluffy couscous and served with a pistachio-mint sauce, this crown roast of lamb is a show-stopping ...

“Then simply roll it up and slow-cook it overnight at the lowest temperature your oven allows, around 50-60°C. In the morning ...

A lamb roast is a beloved family favourite, so here are some tips on how to make it extra special this spring.

If you don't know what to do with leftover lamb, browse through these creative ideas and repurpose it into something ...

"Then simply roll it up and slow-cook it overnight at the lowest temperature your oven allows, around 50-60°C. In the morning ...

No matter what main course you're serving, these delicious sides will complete your feast. Whether you're serving a main dish ...

“A minimum investment of time and effort for a maximum lamb experience”, he says. Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it. Preheat the oven to 200C/180C Fan/Gas ...

Chef Suvir Saran adapts northwest India's traditional tandoor-roasted lamb for the grill, first marinating it in heavily spiced yogurt enriched with cream to tenderize and flavor the meat.

Preheat the oven to 150 degrees. Place the piece of lamb shoulder in the centre of two large sheets of tinfoil on a tray. Spoon the chicken stock over the lamb, season with salt, then wrap in the ...