If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg. Season the skin with salt and ...

Lamb-eating eagles could be reintroduced to the Lake District under plans put to the public. The white-tailed eagles - also known as sea eagles - were once widespread across Cumbria but were ...

Just adjust your cooking times for larger joints. Season the lamb liberally with sea salt. Heat a large frying pan and brown the meat all over (the lamb fat and the salt make a wonderful salty crust).

Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over.