So if your goal is to make your lamb chops less gamey, what you want to do is get rid of some of the fat. You can trim it, of course, but you'll also want to break it down with some kind of acid.

Simply trim the fat and prepare your lamb leg as a roast, in a stew, or in any number of the best lamb recipes out there. The value for the price is basically unbeatable and the meat can be stored ...

De-glaze the pan with lamb stock and pour into the casserole ... Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard ...

Trim any excess skin from the lamb and score the fat using a sharp knife. Put the garlic, lemon zest (reserve the juice for the salsa verde), honey and oil in a large bowl and mix. Add the lamb ...

As with all roast lamb, it needs time to marinate properly and takes time to cook. Blend together all the ingredients for the marinade in a blender or food processor. Trim the excess fat and ...

PLAN AHEAD: Save enough cake for Monday and enough ice cream for Wednesday.

Preheat the oven to 180°C/350°F/Gas Mark 4. Cut the chops in half and trim off some of the excess fat. Set aside. Render the lamb fat on a gentle heat in a heavy pan (discard the rendered down ...