For the braised vegetables ... If you wish to use a larger shoulder of lamb to feed more people, adjust the cooking times. A 2kg/4½lbs joint will take 4½ hours, a 3kg/6¾lbs will take 5½ ...

Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic, along with a generous amount of salt. Rarely is ...

Lamb is one of my favourite types of meat to work with, the shoulder specifically, said Gary Townsend, head chef at Elements, Glasgow. The shoulder has a strong flavour and holds up well against ...

Preheat the oven to 150C/300F/Gas 3. Season the lamb well with salt and freshly ground black pepper. Drizzle oil into a heavy-based saucepan pan set over a high heat. Turn down the heat slightly ...

Capsicum and red wine slow-braised shoulder of lamb Here in rural southwest France, tradition dictates lamb that is being roasted or braised is seasoned simply with parsley or rosemary and garlic ...

Overall, lamb chops present a diverse array of options for culinary exploration, from elegant rib chops to hearty shoulder ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...