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.

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 ...

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 ...

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 ...

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 ...