Juicy, tender, and slow-roasted to perfection! We cooked a whole lamb on a spit in the heart of the Azerbaijani mountains, ...

This ultimate whole lamb kebab is a feast for true meat lovers! Skewered and roasted over an open fire, the lamb develops a crispy, golden-brown crust while remaining juicy and tender inside. With ...

They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece of aluminum foil in a baking sheet ...

Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover ...

But when I tasted it, still on the kitchen counter, I almost ate the whole darn lot myself ... set to fit a casserole pot and roasting tray in. Place the lamb in a big casserole pot and season ...

Put the lamb on a rack in a large roasting tin. Using the tip of a sharp knife, make slits in the lamb to allow the rub to flavour the meat. Massage the rub all over the lamb. Marinate in the ...