When it comes to different cuts of lamb, the lamb shoulder is certainly a sought after cut for many — Tasting Table included.

Despite its accidental creation and early kitchen nightmares, Michael Solomonov's signature dish still reigns supreme after 17 years.

For dinner, slowly cooking this lamb shoulder on low is ideal, but for lunch cook on high to save yourself an early start. Mix the garlic, rosemary, oil, 1 teaspoon salt and some black pepper ...

Yes you heard that right! To give your spring feast the ultimate glaze, Charlie Bigham smothers lamb shoulder in a whole jar of marmite. And he’s live in our kitchen today to show us why we ...

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 ...

Recently I popped into one of the few remaining butchery shops to grab a lamb shoulder, only to find that shoulders of lamb are “out” and sausages are “in”. There were plenty of other lamb ...

This flavour-packed lamb shoulder cooked in olive tapenade, borlotti beans, cherry tomatoes, oregano and black olives serves up to six hungry guests. If using dried borlotti beans, they will need ...