I used top-of-the-saddle fillets for this but you could also use lamb-pencil fillets, found under the saddle, which offer great value. Just cook them for slightly less time – 2-3 minutes on each side ...

When you're stumped for something easy to toss on the grill, think lamb loin chops. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They ...

Although the exact origin of the beef Wellington isn’t known, most diners can agree that few things beat a succulent cut of meat wrapped in flaky puff pastry. Traditionally, a centre-cut beef ...

Lamb at Easter is as inevitable as a cold snap over the bank holiday. Still, just because tradition dictates it, doesn’t mean it has to be dull. The roast leg, basted in rosemary and garlic, has had a ...