This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but ...

Some years ago, we drove from Provence on the French Mediterranean across to Bordeaux on the Atlantic. It didn't look that far on the map. Famous last words. By the time we covered that long distance, ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but ...

Add Yahoo as a preferred source to see more of our stories on Google. You can choose between bone-in, semi-boneless or boneless leg of lamb, rolled and tied, or just plunked down into a roasting pan ...

Slow-roasting a leg of lamb at a lower temperature ensures that the lamb will be juicy and cooked to the same degree of doneness from edge to edge. (Matthew Mead) I love lamb in all its guises: lamb ...

6- to 7-pound butterflied boneless leg of lamb, with an 1/8-inch-thick fat layer left on the outside and trimmed of excess pockets of internal fat on the inside 1. In a small bowl combine all the ...

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 ...

The center of a holiday meal is often a large roast, rounded out with delicious sauces and sides. That roast is usually beef, but rising beef costs make a good case for trying a less popular but ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful — “What, this old thing? I just threw it together from stuff in the fridge” — but ...

This is a good, old-fashioned showstopper of an entree, the kind of dish where you should not pretend to be bashful-"What, this old thing? I just threw it together from stuff in the fridge"-but rather ...