Don’t be intimidated by the myth of a “too gamy taste,” true of the bygone mutton-eating generation. Today in the United States, what was once known as “spring lamb” is offered to market ...

Garlic and Oregano Marinated Leg of Lamb Rubbed with Grilled Lemon, Yogurt Sauce and Grilled Pita Serves: 8 . Ingredients: 1 1/4 cup olive oil ...

Wet Leg are releasing their much anticipated sophomore album, moisturizer, on July 11 via Domino. Now they have shared its ...

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Check for doneness by inserting an instant-read thermometer in the thickest part of the leg. For medium-rare meat, the temperature should be 130 degrees.

Use a meat thermometer to avoid guessing doneness; this ensures the perfect cook. Want a crispier finish? Broil for 3–4 minutes at the end, but keep an eye on it to avoid burning.

One 7- to 8-pound leg of lamb—aitch bone and femur removed, shin bone left intact. 1/2 cup rosemary leaves, minced. 1 teaspoon thyme leaves. 3 garlic cloves, finely chopped ...

Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each ...

Fold meat in half, enclosing gremolata, then rub remaining gremolata on the outside. Using butcher’s twine, tie lamb in three places to secure it in a log shape, then place it in a roasting pan and ...

Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and ...