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 ...

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 ...

Tender, fall-off-the-bone braised lamb shanks with a citrus gremolata. It's gourmet food from the slow cooker! It's easy to ...