Pat the lamb dry with paper towels. Using a small, sharp knife, score the fat cap, being careful not to cut into the meat too ...

The end result is elegant and decadent, but the process for cooking this delicious meal is deceptively simple.

Roasted Lamb is for something that meat eaters will feast on. Trimmed lamb with spices needs to be heat skillet & then put in oven. And its ready to eat , just add some potatoes to accompany the dish.

Kassis’ secret to making this next-level lamb is to roast it low and slow at 325°F for several hours until the meat is nearly falling apart, then finish it at a higher temperature of 425°F ...

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...

The secret to this melt-in-your-mouth roast lies in slow cooking. Roasting the lamb at a lower temperature allows the meat to become tender. Basting throughout the cooking process helps lock in ...

A warm and mellow spice rub gives this super-simple Moroccan roast lamb its flavour and slow roasting ensures you'll have perfect melt-in-the-mouth tender meat. Serve in bread rolls or batbout ...

YOU can never have too many Hairy Bikers cookbooks in your kitchen, so this new The Best Of The Hairy Bikers by Si King and ...

before digging into whole joints of meat roasted over open coals. Choose between beef rump, lamb leg, pork loin or a celeriac roast, all of which are served with golden Yorkshire puddings, parsnips, ...