Look for legs that have had the hip bone removed for easier carving (as is automatically done at some markets), or have the butcher remove it. For a nicer presentation, “french” the shank -- that is, ...

I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki ... You name it, I dig it. But my favorite is a big old leg of lamb, seasoned and roasted, with each succulent ...

Some of us men, when searching the shelves at the hardware store and searching for the words to describe the doohickey we guess we need to fix the thing on the thing, feel unmanned. Other fellows feel ...

I love lamb in all its guises: lamb chops, lamb stew, rack of lamb, ground lamb, souvlaki – you name it, I dig it. But my favorite is a big old leg of lamb, seasoned and roasted, with each succulent ...

Recipe by Lucinda Scala Quinn. See her prepare it on Friday at 9 a.m. on her Hallmark Channel show, “Mad Hungry with Lucinda Scala Quinn.” Quinn suggests serving this with mint sauce, though ...

Here’s a recipe from ‘The Art of Simple Food’ by Alice Waters (Clarkson Potter, 2007), and it includes some variations. Roast the lamb to 128 degrees for medium rare. Makes 10 servings. 1 leg of lamb, ...