For the uninitiated, a rack of lamb can seem intimidating. It’s a large piece of meat, it can be pricey, and it’s not ...

But I don’t cook the meat to the temperature that I want it to be (for pink lamb, that would be 60C; for well done, 71C) because I find that the meat carries on cooking as it rests, and I’m ...

These lamb meatballs draw inspiration from Mediterranean and Middle Eastern kitchens. They blend the richness of lamb with ...

Store in the fridge up to five days. Allow the meat to dry for an hour before cooking by wrapping it loosely in paper and storing it in the bottom of the fridge. Either roast just long enough to ...

the internal temperature will continue to rise to about 60°C (140°F), which is what you want for medium-rare lamb. If cooking the lamb over an outside grill, start preparing the coals at least ...

A slow-cooked leg of lamb will take about six hours to cook. If it's ready before you want to serve it, leave it at room temperature for about an hour or two, then crank up the oven heat and cook ...

Leave at room temperature while the oven heats up. Place the lamb into the oven and roast ... Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat ...

Preheat the oven to 190C. Roast the lamb for 20 minutes, then reduce the temperature to 170C and roast for a further 35 minutes. Remove from the oven, cover with baking paper and foil and set ...