The salt in the soaking solution will help remove blood from the meat, which also contributes to some of lamb's strong smell and taste. (As an alternative to brining, you can also salt your meat ...

"The lamb breast can be very fatty," Ratino explained. "I like to brine and hot smoke this cut if we are going to serve it ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

I only started as head chef at Chiswick in February this year, so mastering the famous lamb shoulder was like a rite of passage. The trick is to enjoy with your nearest and dearest over a bottle or ...