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

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. The colour and flavour of the flesh will vary depending on where the sheep were raised.

A simple yet elegant rack of lamb, coated with crisp and flavorful ... pull to separate the meat and membrane from the bones; cut away and discard. Scrape the bones using a paring knife until ...