If you've cooked lamb before, it's likely that you've stuck to a few well-known and easily sourced cuts. The most popular are ...

11. Take lamb out and set aside to cool in refrigerator. Take the crust out of the freezer, lat it flat on chopping board and cut it the same size and shape as the lamb loin with a sharp knife, peel ...

Rub the marinade all over the lamb ribs, ensuring that they are evenly coated. If you have time, let the ribs marinate for at ...

A rack of lamb deserves the star treatment, especially if you're preparing it for a special occasion. Here's how to give the ...

Warren says: "The traditional lamb roast is as much a part of our culinary culture as the koru is of our visual culture. Stuff a loin with a couple of lamb’s good mates, mint and silverbeet ...

Loin chops – Cut from the saddle ... Find out more about other cuts including leg of lamb in our guide on how to cook lamb.

Shortloin or backstrap of lamb is one of the premium cuts of lamb. You can eat the whole thing, and it is quick to cook. Many years ago I was shown how to open out the loin, flatten and then grill.