This slow-cooked lamb is so tender and juicy, it literally falls off the bone! Using traditional cooking methods over an open ...

Add the lamb bones and meat trimmings and cook for 7-10 minutes, or until they are lightly browned all over. Do not colour the bones too much or the resulting jus will taste bitter and astringent.

"There are valid reasons for choosing boneless lamb chops over bone-in chops for certain dishes," Baki told Tasting Table.

a beef marrow bone is a great addition to this bone broth. Make up the rest with chicken carcasses from roasts or lamb bones, which are also good for a rich flavour. Don’t forget the vinegar ...

Bone the leg of lamb. With the leg sitting underside up on the cutting board, cut along the femur bone, following the bone to the joint of the knee.

3. Once the spices begin to splutter, add sliced onion and saute. When the onions turn brown, add lamb bones, salt and water. Stir well and allow it to simmer for sometime. 4. Once the stock is ready, ...

Like other organ meats, tongue takes a bit of effort; after boiling it, you need to strip off the skin (it comes off easily when the meat is hot), then remove the bones. (Sometimes, the tongue ...