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.
Adding lamb ups the protein and the flavor in this usually vegetarian dish.
Bill coats lamb cutlets with breadcrumbs, herbs and spices before cooking.
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.
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.
The Baron noshes on authentic Georigian dishes: chanakhi and khachapuri.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
Iron Chef Michael Symon on marinating and grilling lamb chops.
Anjum makes a Gujurati-style lamb curry with fenugreek dumplings.