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.
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 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.
Kelsey seasons braised lamb shanks with mustard for a tender, tasty ragu.
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.