2 tbsp of olive oil to form a paste. Prepare the lamb leg by carefully taking off any excess skin/silver skin. Then pierce the lamb leg evenly with a knife, this is so the marinade rub can ...

There's no need to thaw a frozen leg of lamb before cooking your Sunday roast. You can cook the lamb from frozen and save time in the process. However, when cooking a leg from frozen, you do need to ...

Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg. Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment ...

Roast lamb is the type of dish you likely save for a special occasion, considering its rather high price tag and general air of elegance. So, when you do decide to splurge and buy a leg of lamb, you ...

For a holiday crowd, leg of lamb equals the price of a fine turkey and requires a fraction of the skill needed to hit the double whammy of moist turkey breast and tender legs. Here’s what you need to ...

A butterflied leg of lamb is a boned leg of lamb that has been opened and flattened to make a roast with a uniform thickness, a process that is best done by a butcher. But the result is worth the ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

Salt is an even conductor of heat, and the crust traps all the moisture from the lamb so it literally steams in its own juices. The meat is well seasoned, but he promises it’s not salty. There is a ...

There is nothing more delicious than a succulent leg of roasted lamb. It tastes wonderful with the classic flavours of rosemary and garlic or it works wonderfully with aromatic spices too, depending ...

Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices introduce a wintry depth of flavour, adding an earthy warmth. This lamb roast is best served with ...