Yet believe it or not, a lamb leg is inherently very tender — it's often mistakes made during the cooking process that can turn this tasty piece of meat into the texture of shoe leather.

Allow the meat to dry for an hour before cooking by ... meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing ...

Generously season lamb all over with salt and pepper. Set a large heavy pan, preferably cast-iron, over medium-high heat. Swirl in 2 tablespoons oil and, once hot, lay in lamb. Sear both sides ...

Just before the time is up, remove the lamb from the oven and check it ... The timing is based on your cooking a 2kg leg for 20 minutes per 500g plus 20 minutes, which will give you medium ...

For this dish, have the butcher butterfly the leg of lamb ... makes enough for two legs of lamb but it is worth making the entire amount, rather than halving the recipe; store the excess in ...

Have the butcher butterfly the leg of lamb, so it's of a fairly ... so the seasoning has time to penetrate into the meat. Slow-cooking a large cut of meat has the advantage of less shrinkage ...

If you're short on time, a rack of lamb is a great choice for dinner ... F&W's guide includes delicious recipes and wine-pairing suggestions for your next meal.