Chuck visits Portland, Maine, for roasted lamb at Vignola Cinque Terre.
At Phoenix's Baiz Market, Eden has a lesson in butchering and kebab-making.
Bill coats lamb cutlets with breadcrumbs, herbs and spices before cooking.
Adding lamb ups the protein and the flavor in this usually vegetarian dish.
Watch a T-bone lamb chop grilling and plating tutorial from Michael Symon.
Roger visits Lambapalooza, where a lamb is cooked on a backyard rotisserie.
Roger lends a hand at a Texas barbacoa, where a lamb is roasted in a pit.
Fragrant pomegranate molasses flavors classic Persian barbecue lamb kebabs.
Alton's simple tips guarantee an impressive crown roast of lamb every time.
Chili-braised lamb is Kelsey's meat of choice in these spicy, hearty tacos.
Rachael shows how to wrap a leg of lamb in parchment for maximum flavor.
Sara Moulton shares her secrets for making the best lamb chops.
This dish needs a double-cut loin, so special-order one from your butcher.
In County Cork, Ireland, Tyler samples a traditional Irish lamb stew.