SPRING AND LAMB go hand-in-hand, thanks in part to the holidays that usher in the season. For Passover it’s often braised; a roast is an Easter favorite. Those observing Ramadan, this year April ...

Double the ribs, none of the chew. Using double-rib lamb chops is one of the easiest ways to ensure they're properly cooked inside and out. Their added thickness gives you time to build a deep crust ...

Your checkoff spent the past few weeks at major chefs and foodservice influencer events, helping “Feed Their Adventurous Side” with American Lamb. The American Lamb Board is dedicated to educating ...

Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb. and today we're gonna be butchering one of my favorite animals, the lamb. I ...

Look for legs that have had the hip bone removed for easier carving (as is automatically done at some markets), or have the butcher remove it. For a nicer presentation, “french” the shank -- that is, ...