How to make sure your lamb roast is as delicious as it is impressive-looking.
Cook your lamb leg low and slow using a sous vide circulator for a tasty Easter roast that (mostly) takes care of itself.
Beef, lamb, or both. You decide.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
Sous vide cooking yields perfect rack of lamb, every time.
With the help of low heat and plenty of time, these lamb shanks turn out meltingly tender and flavorful.
The best way to cook a crown roast of lamb—low and slow first, followed by a sear.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Break out the grill for this holiday roast lamb, flavored with caramelized roasted garlic and mild mint.
Everything you need to know to make sous vide rack of lamb.
How to cook this impressive (and expensive) holiday centerpiece roast without messing it up.
Everything you need to know about buying, prepping, cooking, and carving leg of lamb.
Our go-to method delivers mild, flavorful leg of lamb with a tender texture and a perfectly rosy, medium-rare hue all the way from edge to center, surrounded in a crisp layer of browned, crackly fat.