Carefully add the vinegar and then the stock. Boil to a syrupy consistency. Add the rested lamb and strain in any of the resting juices. Coat the lamb with the stock. Slice the lamb and serve with ...

If you're looking to switch things up this Easter and bring bold, unforgettable flavor to your holiday table, try one of ...

Lamb rump is a tender, lean meat sold with or without the fat cap. Rumps vary in size, so use this recipe as a guide to cooking time. This dish comes from Kathy's new cookbook Meat & Three ...

The molars might have to do a tad more work but your taste buds will be rewarded. Bring on the lamb rump, I say. Serve this lamb with my beans with crumb topping.