Lamb kebabs are always a crowd pleaser. For the most delicious results it's important that you start with the proper cut of ...

A certain amount of fat on cuts of lamb is important for maximizing flavor, but how much is too much and how little is too ...

Look for pale-pink flesh in a very young lamb, to a light- or dark-red colour in an older animal. A good butcher is likely to stock a greater variety of cuts than your local supermarket ...

Ask your butcher to do it, or to do it yourself, place lamb racks, fat side down, on a cutting board. Starting at the tip of the bone, cut a 1 1/2-inch slit through the membrane along each bone.

Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center. Sirloin chops are thick, inexpensive cuts that are just tender enough to be grilled or broiled ...