Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Caleb Trahan hasn’t met much offal he doesn’t care for—except kidneys. Several years ago, living in New Mexico, the Bread & Wine chef would spend his days outside work combing local ethnic markets for ...

This is all about slow cooking the lamb – if yours needs a little longer then leave it in the oven. The results will be so tender, it will be worth the extra time. When buying lamb, choose the leanest ...

"The marinade is really what makes the dish," says the author of the 'Eating From Our Roots' cookbook "This recipe is straightforward and easy to replicate," says registered dietician nutritionist ...