Heat an ovenproof pot and add the oil. Season the lamb with some salt, then add it to the pot and cook on a medium to high heat until browned all over, turning regularly, then remove it from the pan.

Cover the tray tightly with tin foil that's been coated in olive oil, then pop it into the oven. Allow the tray to toast for ...

This gives it time to soften and achieve the proper texture in the relatively short ... Lamb has a reputation for being on ...

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 ...

I was surprised it wasn’t as well known or as lauded as Italian food. There are great homely dishes like this one, and also ...

No last-minute prep required. For time-efficiency, make the tomato sauce while the lamb is cooking, and also the aubergine if you have two ovens. Drink A medium-bodied red (not pictured!).

Five spring lamb recipes to roast this weekend (and the GOAT salad that goes with all of them) ’Tis the season to slow-cook luscious spring lamb, and plonk it on the centre of the table (with ...

Instructions Heat the oil, cardamom and cloves in a medium saucepan over medium heat. Cook for about 30 seconds until fragrant, then add the onion and fry for a few minutes further. Add the garlic ...

IMPROVING Australia’s ewe base for high intramuscular fat content lamb production is the key to supplying premium meat ...