Lamb is not the meat that most commonly graces American dinner plates, so cooking this protein for the first time can be intimidating — but getting the first step right can put those jitters at ease.

One of the Easter table's main attractions -- lamb by the leg -- is built to feed a crowd. But options for a modest gathering can be rustled up more easily, thanks to the availability of tidy lamb ...

This recipe for lamb served with braised peas and baby turnips is a spring classic. Start testing the meat for doneness about two-thirds of the way into the cooking time. Unless you love well-done or ...

This monthly cooking series features husband and wife team Barry and Kelley Courter. Leg of Lamb1 4 1/2-pound leg of lamb2 tablespoons fresh ground pepper4 cloves garlic sliced3 sprigs fresh rosemary1 ...

It’s hard not to feel tender when cradling a lamb by the ribs — even if that lamb has been dead for longer than it ever lived, slaughtered just weeks after entering the world, living in vacuum-sealed ...

Lamb dishes can be notoriously heavy, but in the spring when lamb is traditionally eaten, lighter versions should be on the menu. Cook up these light and delicious lamb recipes to celebrate the spring ...

THIBODAUX, La. — Rouses Markets has just struck an exclusive deal with Royal Family Farms in Crystal Springs, Miss., to supply it with fresh lamb and goat. These most recent additions to the chain’s ...

This video showcases street food in the Chabahar region of Iran’s Balochistan province with a focus on a whole lamb stuffed with rice and slow-cooked over coals in the local style . The preparation ...