6 lamb shanks, about 5 pounds, left whole or ask the butcher to cut them in half About 2 tablespoons olive oil 3 leeks, the pale green and white portion, cut in half and then thinly sliced ...

Melt the butter in a medium saucepan. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Stir in the couscous and cook until lightly browned, 2 to 3 minutes.

Lamb shoulder infused with garlic, thyme and bay. 1.8 ish kg lamb shoulder - buy it boned but I love to leave a bit of foreshank to hang onto and give that real roast lamb look! 8 cloves garlic.

The foreshank, carefully trimmed to the appropriate size and split with a meat saw, became the duck’s bill. Pieces of the lamb’s breast (ribs) were sometimes fashioned into wings.

In Thailand, lamb consumption has been steadily rising due to growing culinary diversity and increased accessibility of Australian ... cuisines. Leading the lineup, Chef Kong unveiled his signature ...