We celebrate every minute of summer, super-hot days and thunderstorms included. When friends join us, life couldn’ t be better. My favorite summer meal always involves the grill.

The first (almost three-pound) lamb shoulder I smoked took about seven hours to reach 190℉, while the second one, which weighed just under four pounds, took a little over 10 hours to hit 183℉.

Fire up your outdoor cooking skills with my guide to the best cuts of lamb for your next barbecue. Marinated, grilled lamb rump steaks, reverse seared lamb racks and this smoked lamb shoulder all make ...

Big Green Egg Rack of Lamb Ingredients: 6-8 rib lamb rack, frenched Big Green Egg Classic Steakhouse Seasoning Olive oil Seasonal vegetables to roast Rack of Lamb. Big Green Egg Instructions: ...

Yes, that’s right, I’m talking about lamb— marinated, grilled, shoulder of lamb. Even though this dish is an imperfect replication of the grilled leg of lamb that my mom makes for Easter ...

Lamb has a long way to go before it becomes a staple in the United States. On average, Americans consume only 1 pound per person annually, and one-third have never even tried it, according to Wortman.

If you're planning an Easter menu or a few spring dinner parties, remember the shoulder people. We are cheaper to cook for, a point worth noting in these belt-tightening times. Although the price ...

But turning the lamb shoulder into a menu item at Zahav wasn’t entirely straightforward, especially as it became popular with diners. “It was such a pain in the ass,” Solomonov says.