but taste it once the lamb’s rested, to see if you want to add a little freshly boiled water, and possibly a drop or two of honey, to give you some juices to pour over the carved meat.

For the uninitiated, a rack of lamb can seem intimidating. It’s a large piece of meat, it can be pricey, and it’s not ...

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

Just rub the lamb with a blend of your favorite ... It cooks in less than 30 minutes, it's the most tender piece of meat and it's very easy to carve—there's nothing to it.

Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat juices in the roasting tin, add the stock. Bring to the boil and whisk in a ...

Turn off the oven and allow the lamb to rest for 5-10 minutes before carving to allow the juices to redistribute evenly through the meat. Carve the lamb and serve 2-3 cutlets per person ...