C hoosing between lamb and goat meat can be tricky if you’re unfamiliar with their unique qualities. Lamb and goat may seem ...

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a ...

avoid using anything too fatty in the stuffing as the lamb has plenty of its own fat already. A whole breast will serve between four and six people. FAQs about BBC Food ...

I'm using Pyrenean milk fed lamb shoulders as I love the mild sweet fat and delicate flavour of the meat. But you can use regular lamb or even kid. Just adjust your cooking times for larger joints.

Render down the fat on a gentle heat in a heavy ... depending on whether the stew is made with lamb or hogget. When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another ...

add the rack of lamb to the pan, fat side down; and sear for about 5 minutes. Turn the rack on its side so it’s resting on the bone, transfer to the oven, and cook until nicely browned and ...

Slow-cooking a large cut of meat has the advantage ... an hour or two Preheat the oven to 100°C (210°F). Place the lamb fat side up on a flat rack in a roasting pan. Insert a probe-type meat ...

I picked up some other recipes in Scotland ... 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.

Lamb kidneys have a much milder flavour than ... Once all the ingredients have been pre­pared, this dish takes less than five minutes to cook. If you overcook the kidneys, they will be tough.