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 ...

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.