If cooking an entire leg of lamb sounds daunting to you, try this tried and true technique recommended by a professional chef.

When buying lamb, choose the leanest cuts with firm, creamy-white fat (although fat colour alone should not be used as a reliable indicator of quality). Avoid cuts with excessive fat or with fat ...

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. When buying lamb, choose the ...