If you also prefer a lamb shoulder to other cuts of lamb, then you'll need to know the best way to cook it. To find out, Tasting Table spoke with an expert: Ryan Ratino, the chef and owner of the ...

When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice).

A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness. FAQs about BBC Food ...

Heat oven to 350 F with a rack in the middle position. Season lamb on all sides with 2 teaspoons salt and 1 teaspoon pepper.

The Cabot family live and work in Lanmore, outside Westport. Fresh, seasonal foods are their passion, from country markets to ...

Shoulder chops have a lot of ... F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired cooking tips.

When it is butterflied, the lamb is more even in thickness and more of it gets exposed to the marinade. Because it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it ...

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 ...

Remove the lamb to a plate and set aside. Add the onions, garlic, carrots and celery to the casserole and cook over a medium heat for 3–4 minutes until the onions are beginning to soften and are ...

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 ...