This roast lamb recipe is here to steal the spotlight at your holiday dinner, and is as hands-off as it gets. If you’re intimidated by the thought of roasting a lamb shoulder, I promise ...

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

Lamb shoulder is quite a fatty cut ... Drizzle with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3.

Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes. Sitting the meat on the bones allows the air to circulate so the meat cooks evenly. The bones will also provide ...

Roast lamb is up there as one of my favourite things to eat, especially on a cold Sunday afternoon. So a few days ago I ...

The kitchen would be warm and flooded with the smells of Dad’s roasting lamb shoulder or a freshly sacrificed chicken. Tall bottles of ale would be open on the bench and we kids would be piled ...

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...

Lamb chops can actually come from a few different areas of the animal—mainly the rib, loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose.

1 pound cooked leg or shoulder of lamb (typically leftover from a roast lamb) Remove the excess fat from the lamb leg or shoulder and dice the meat. Set aside. Finely chop the garlic, onion and apple.

The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour ...

CeeDee Lamb told us his shoulder is "out of whack.'' And now the Dallas Cowboys' All-Pro receiver is out for the year. FRISCO - CeeDee Lamb told us his shoulder is "out of whack.'' And now the ...