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.
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.
Sara Moulton shares her secrets for making the best lamb chops.
Anjum makes an intense version of lamb curry from the city of Hyderabad.
Chili-braised lamb is Kelsey's meat of choice in these spicy, hearty tacos.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
The Baron noshes on authentic Georigian dishes: chanakhi and khachapuri.
Head to a Norwegian supper club with Eden for some lamb and cabbage stew.
Hot mustard, curry powder and mint add layers of flavor to roast lamb loin.