Cooking the meat on the bone will add more flavour to the dish and is the most economical way of using this cut. Use it as a substitute for oxtail or any other stewing meat, or cook it in the ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting ... with the olive oil and pour the stock in the bottom. Roast for 30 minutes uncovered. Then lower the temperature to ...

Lamb necks and bones are great in a stew or braise ... Lamb breast, with its unctuous texture, is best slow-roasted to ...

Through grilling, roasting, or slow cooking methods like braising ... braise in the oven and roughly 20 minutes to roast or ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

If you have time, salt the lamb in the fridge overnight, so the seasoning has time to penetrate into the meat. Slow-cooking a large cut of meat has the advantage of less shrinkage, and cooking it ...

I love a roast dinner, it's a great meal to sit around the table with family. I also love Mediterranean flavours which are so fresh and light tasting so I have combined these flavours with lamb.