Spring lamb legs average 4 to 5 pounds, yielding about 3½ pounds of meat, which will serve 8 to 12 people. Have your butcher debone the leg. The lamb leg has three major muscles, each 1 to 1 1/2 ...

Leg of lamb never tastes better than when it is marinated, crusted with herbs and grilled medium-rare. For a terrific dinner for six, plus enough leftovers for a weeknight sandwich supper, buy a 3 1/2 ...

Getting your Trinity Audio player ready... Declare independence from your hot stove and kitchen and get grillin’ — and not merely because July is National Grilling Month. But it is. Just sayin’. These ...

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Plenty of summers have gone by without so much as a hamburger or hot dog touching my grill. But I will never miss the chance to barbecue a butterflied leg of lamb. Plenty of summers have gone by ...

Mix all ingredients except lamb in medium bowl. Slather mixture over lamb in shallow pan; massage meat gently to work marinade into tissue. Cover with plastic wrap; refrigerate overnight. Prepare ...

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Here's my favorite way to prepare leg of lamb. I take a boneless roast, stuff it with a savory filling and roll it back up, tying it every inch or so to hold it together. The lamb cooks evenly and is ...

As more people lean in to a Mediterranean eating style, lamb is a good fit. A traditional Greek, Moroccan and Spanish food, lamb lends itself to flavors of that region including lemon, garlic, onion, ...

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