Yet believe it or not, a lamb leg is inherently very tender — it's often mistakes made during the cooking process that can turn this tasty piece of meat into the texture of shoe leather.

Allow the meat to dry for an hour before cooking ... bone. Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg ...

Black peppercorns, fennel seeds, and cinnamon give big flavor to racks of lamb in this simple but elegant holiday lamb roast ...

A ‘butterflied’ joint is where the bone has been removed and the meat opened out into roughly the shape of a butterfly. This means it is quicker to cook and easier to carve. Lay the lamb ...

For this dish, have the butcher butterfly the leg of lamb ... it's cooked flat, the lamb cooks more quickly in the oven or under the grill than it would if the meat were bone-in.

Remove the aitch bone from the top of the leg of lamb or ... and serve hot with the lamb, roast spring vegetables and lots of crusty roast potatoes. Feast on delicious recipes and eat your way ...

Ask your butcher to bone a leg of lamb and tie it up ... Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to ...

This Sichuan peppercorn spice rub offers an unusual but delicious variation to the usual leg ... lamb in the fridge overnight, so the seasoning has time to penetrate into the meat. Slow-cooking ...

This is a brilliant way to get loads of flavour into your lamb. You need to start this recipe the day before so it can marinate overnight. Ask your butcher to prepare the lamb for you so you don ...