The fabulous Brazilian pit master and chef, André Lima de Luca, told me about a way he had for ... a while – and then I tried cooking a leg of lamb with them last Easter. Preheat the oven ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

Wondering the best way to cook your leg ... the lamb. Top with remaining oregano, then the meat, fat-side up (the onions must be covered to prevent them burning). Tuck lemon wedges around the ...

For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.

For this dish, have the butcher butterfly the leg of ... them around the perimeter of the grill and place the rack about 10cm (4 in) above the heat. Scrape the marinade from the lamb.

A deboned leg of lamb takes away the fuss when it comes to the most important part of cooking - the eating! You can simply carve the meat without trying to navigate around the big hefty bone in the ...