Carve the large pieces of meat into slices to serve. Use your skills to make these Triple-Tested recipes: Slow-roast lamb ...

Preheat the oven to 400°F (200°C). Rub the lamb shoulder with the oil and season with salt and pepper. Put the lamb in a flameproof roasting tin and brown over high heat. Add the shallots ...

It's difficult to carve ... or else roast it slowly to allow the generous layers of fat to melt away, leaving tender meat that can be pulled off the bone in large pieces. A boned shoulder is ...

Place the lamb shoulder on top of the bones and roast in the oven for 20 minutes ... The meat will be tender enough to carve with a spoon; the more orthodox way is to use a sharp knife.

When the lamb is cooked to your taste, remove the joint to a hot carving dish. Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat ...

How to Choose the Best Rack of Lamb A rack of lamb is a section of the ribs between the shoulder and the loin ... to make the ...