To help make sure you cook up a tender, juicy leg of lamb, we went to one of our favorite chefs, Curtis Stone, who has a few thoughts about lamb. One of the Australian chef's cook ...

In the age-old story of sheep meat, hogget has always been the missing ... Recently, they’ve taken to baking the legs on a bed of hay from the very same pasture the sheep have grazed, which ...

A herb named after evaporating snowflakes — for the cotton-like tufts around its seeds — had first been eaten by the sheep, then was added to butter to baste it during a slow day’s cooking.