Make the lamb Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the oil. Season the lamb with salt and pepper. In 3 batches, brown the lamb over moderately high heat, turning ...

2 lamb necks, about 41/2 pounds, each in 4 slices 21/2 cups dry red wine 1/4 cup extra virgin olive oil, divided 4 tablespoons red wine vinegar, divided 3 sprigs fresh rosemary 4 cloves garlic, ...

Chef Marcel Vigneron, Top Chef runner-up and star of Syfy's Marcel's Quantum Kitchen, will be dishing out this delicacy for Sundance Film Festival this weekend in Park City, Utah. Season lamb ...

Ruth Reichl posited that lamb neck will be the pork belly of 2010, and indeed, it’s turning up on menus with increasing frequency, including cooked alla cacciatora at Danny Meyer’s new Maialino. It ...

Lamb is a popular protein worldwide, but many American home cooks reserve it for holidays and other special occasions. That means they are only making it a few times a year, which is a shame. Lamb ...

The Jimenez Family Farm motto, “everything under the sun,” is more than apt for this Santa Ynez-based family business that offers up an assortment of produce (check out the gorgeous blueberries and ...

Getting your Trinity Audio player ready... In the Bible, in the 37th chapter of the Book of Ezekiel, the Lord grants a vision to the prophet as He takes Ezekiel to the Valley of the Dry Bones. God ...

A succulent roast lamb is the star of Easter Sunday, but getting it just right can be a challenge. To achieve that melt-in-your-mouth tenderness and unbeatable flavour, a little know-how goes a long ...