Before preparing a fatty cut of lamb for cooking, there are a few important things to consider, as advised by celebrity chef ...

"Lamb itself can be fairly lean so the fat tends to be easy to trim as desired." He says, "Fat is flavor so I only trim it down a bit on cuts like lamb chops to keep a layer on the outside to sear ...

The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof ...

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 ...

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 ...

Trim the lamb, discarding excess fat. Cut into 1½ inch (4cm) cubes. Mix cinnamon, paprika, ginger, pepper and saffron with 4 tablespoons water. Toss the lamb in this mixture. If you have time ...