Make Simon Bajada's sheep's milk cheeselets (ġbejniet), kusksu (pasta bead and fava bean soup), and sausage and cauliflower with eggs and ġbejniet You can save this article by registering for free ...

The French are famously talkative, but any conversation at table pauses for the arrival of a gigot de sept heures, or seven-hour leg of lamb. Once tasted, never forgotten, the lamb is poached just ...

Although chicken, beef, and pork are mainstays in American cuisine, other types of meat, like sheep, are less prevalent. For most of us, lamb chops, lamb stew, and an Easter lamb roast usually come to ...

This week on Drivetime, Cormac and Sarah spoke with Róisín Hynes, a woman on a mission to save old Irish recipes; from sheep's brains to stewed eels and blackbirds roasted over an open fire. Listen ...