At Phoenix's Baiz Market, Eden has a lesson in butchering and kebab-making.
Chuck visits Portland, Maine, for roasted lamb at Vignola Cinque Terre.
Adding lamb ups the protein and the flavor in this usually vegetarian dish.
Bill coats lamb cutlets with breadcrumbs, herbs and spices before cooking.
Roger lends a hand at a Texas barbacoa, where a lamb is roasted in a pit.
Roger visits Lambapalooza, where a lamb is cooked on a backyard rotisserie.
Watch a T-bone lamb chop grilling and plating tutorial from Michael Symon.
Rachael shows how to wrap a leg of lamb in parchment for maximum flavor.
The Baron noshes on authentic Georigian dishes: chanakhi and khachapuri.
The "obedient ingredient" stars in a tenderizing yogurt marinade for lamb.
Anjum makes a Gujurati-style lamb curry with fenugreek dumplings.
This dish needs a double-cut loin, so special-order one from your butcher.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
Premieres Thursday, March 9 at 9pm ET