Grinding your own burgers is a great way to customize the flavor and texture of your meat. When working with lamb, you'll ...

Want to grill meat like a pro? Michelin-starred chef Douglas Keane shares his top tips for cooking thick cuts to perfection.

Eating quality for lamb is best after cuts are aged for 14 days, according to a new taste study conducted by Murdoch ...

RECENT research on grilling rather than roasting lamb leg cuts has highlighted avenues for food service and sheep breeders to ...

Rib chops are those recognizable "lamb lollipops" that have a tender eye of meat in the center. Sirloin chops are thick, inexpensive cuts that are just tender enough to be grilled or broiled ...

Avoid cuts with excessive fat or with fat that looks crumbly, brittle and yellowish: this means the meat is old. The colour and flavour of the flesh will vary depending on where the sheep were raised.

Until this agreement, Argentina only had access to China with frozen boneless beef, which are cuts of low price ... world's leading exporters of meats, beef, lamb, pork and poultry.