For this recipe, a loin chop is the best choice, balancing tenderness, flavor and cost. When buying lamb, look for an even ...

This technique, which calls for cutting a boneless piece of meat open like a book and rolling it around flavorful ingredients ...

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 ...

loin, sirloin and shoulder. The price and tenderness of the chop will depend on which one you choose. Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center.

Rare breed lamb is farmed non-intensively. The meat is dark, closely textured and lean, and tastes like a cross between lamb and venison. You can buy named, pure-bred, rare breeds from speciality ...

To be honest I wasn't familiar with the term backstrap, but now that I realise it is a skinless lamb loin. You're simply ... lamb to room temperature. All meat (and thick pieces of fish) cooks ...

For this recipe you will need kitchen string. Put the lamb fillets on a board and cover with a piece of baking paper. Using a meat hammer or rolling pin, bash the meat to make two thin escalopes ...

The 2020 ambassador chefs for Beef and Lamb New Zealand Phil Clark, Norka Mella Munoz, Jack Crosti, and Tejas Nikam share their favourite meat marinades ... shoulder or loin work well 3 Tbsp ...