The key to a great lamb burger lies in balancing juiciness and flavor, so choosing a cut with the right ratio of fat to lean ...

For our adana kebabs we season the ground lamb with salt, Aleppo pepper, and paprika, super simple and tasty." To use loin, ...

Tender cuts of lamb (loin, fillet and rack) are truly best served pink— or medium rare — and rested in a warm place for 15 minutes before eating. This resting is important (as it is for all ...

“A minimum investment of time and effort for a maximum lamb experience”, he says. Slow cooking brings out the best in cheaper cuts, such as lamb shoulder, leaving the meat wonderfully tender ...

An average of 5.0 out of 5 stars from 1 rating The rack is one of the most expensive cuts of lamb, but the meat is ... The meat is best served pink under its crunchy, herby crust.