SPRING AND LAMB go hand-in-hand, thanks in part to the holidays that usher in the season. For Passover it’s often braised; a roast is an Easter favorite. Those observing Ramadan, this year April ...

Seamus Mullen of New York's El Colmado Butchery and Tertulia shows some of his favorite off-cuts while butchering a lamb. and today we're gonna be butchering one of my favorite animals, the lamb. I ...

One key bit of knowledge needful if you want to eat more locally grown meat is how to use the unfamiliar cuts, and how to take apart a side of beef, or a half a pig, or a lamb. If you don’t know the ...

Knife in hand, Ryan Farr surveys the fresh whole lamb carcass stretched out on the cutting board, garnet flesh wrapped in a thin coat of pearlescent fat. He cuts into the ribs with the practiced skill ...

Gentlemen and women, sharpen your knives, please. Just out from s the First up, and new to the series, is a class in basic lamb butchery (1-5 p.m, Sept. 25), where you can learn how to break down a ...

Your checkoff spent the past few weeks at major chefs and foodservice influencer events, helping “Feed Their Adventurous Side” with American Lamb. The American Lamb Board is dedicated to educating ...

Chances are good that if you’re cooking a rack of lamb it’s a special occasion. The pricey cut is a go-to for romantic dinners, holidays, and other celebrations. And we can see why. A rack of lamb is ...

Knife in hand, Ryan Farr surveys the fresh whole lamb carcass stretched out on the cutting board, garnet flesh wrapped in a thin coat of pearlescent fat. He cuts into the ribs with the practiced skill ...