I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to
A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a l
They're cheap and delicious. (I had them at Fergus Henderson's restaurant in London.) But I have no idea what to do with them. All I've read appears to say to
I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which
I am serving 6 adults for Christmas dinner, and have 4 racks of lamb, each about 1.25-1.5 lbs. I believe 3 racks will be enough, but I bought another just in ca
I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then
Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
I need to cook a romantic dinner and my wife wants lamb, which I've never cooked before. Usually I make us steaks in a cast iron - it's easy, tasty and quick. C
Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very littl
I was following this recipe for Chinese Stir-Fired Steak with Peppers. I think I messed it up by cooking this for too long. The meat (I used lamb's meat) turne
I always have trouble reading the diagrams that indicate the cuts of meat. It's hard to tell how deep the cuts go, etc. Are there any 3D diagrams out there? Thi
I recently sent someone out to get a lamb shoulder roast which I would typically braise, but said person returned instead with a "square shoulder" which is a la
I've been to several Middle Eastern inspired restaurants around where I live and in most of these restaurants, the customers are able to see into the kitchen as
I'm cooking a lamb recipe from Donna Hays' book "Fast, Fresh, Simple" and it calls for a "small boned leg lamb" (1.6kg). I saw "bone" and "lamb" and went out an
When grilling is not option, but broiling is: Can a broiler + broiler plate function as a substitute for a grill when making kebabs? If so, what must I do to p
I'm trying to replicate the spice mix used for Döner Kebab. I am interested in spice combinations from any area. However, I am most interested in which spi
I have 794g of lamb shoulder. It is boned (can you buy it with a bone in??). How long should I cook it? I have Delia's Complete Cooking Course, which suggests
I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. H
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out
I am following this recipe to make stir fry lamb. However, I always end up overcooking the lamb out of fear of serving raw food, resulting in tough pieces of m