Butterflying a leg of lamb (removing the bone and opening out the meat) is a great technique for barbecuing or grilling a whole leg so that it cooks evenly and quickly. Leg is also sliced and sold ...

Lamb cutlets, chicken thighs and king prawns are cooked in a ... When you are ready to cook everything, heat your grill to its highest setting. Arrange the chicken on a rack over a lined tray ...

Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee.

This marvelous herb marinated Grilled Leg of Lamb cooks in about 40 minutes on the grill, freeing up the oven for the desserts and sides. And it is so moist and delicious even lamb haters enjoy it.

Place the lamb on a jelly-roll pan in the oven to rest and cook for 30-60 minutes. The internal temperature should be 130° with the meat pink throughout. Serve.

The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up. For stress-free, no-sweat hosting, grill the lamb a few hours ...

Lamb neck is a great cut for skewers, but pieces of leg with a bit of fat on them are ... Thread the lamb onto metal skewers, then grill on a barbecue, turning them regularly.

Reduce heat to low. Cover with a lid and set aside for 10 mins to steam. Meanwhile, thread the lamb onto 8 metal or soaked bamboo skewers. Season. Heat a barbecue grill or chargrill on medium-high.

Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack of lamb can be quite expensive.) Food & Wine's guide provides recipes from around the globe ...