Lamb

We'll walk you through three ravioli recipes that have endless filling possibilities. Let's do this.

Some step-by-step instructions to help you shape, fill, and seal your lamb shank ravioli.

Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Here are step-by-step instructions on how to shape and fill ravioli.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Our homage to lahmacun, the Middle Eastern flatbread.

Grilling and then roasting adds smoky notes to the lamb and jump-starts the browning.

We’re bringing skewers back, with crispy bacon ribbons, tender short rib bites, and more dipping sauces and bastes than you can shake a (long, pointed) stick at.

Rib chops can be pricey. This same preparation works well on lamb loin chops, too.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.

Forget filet mignon and rib-eye—these cheap-and-tasty cuts are going to be the star of your next meal.

Where most chefs used to just reach for kosher salt, there are now many paths to savory goodness.

Straining the ricotta will tighten the filling, making it easier to roll. Let it hang out in a sieve while you’re measuring everything else out.

These 4 quick and easy recipes just made your resolution to cook more meals at home super doable.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.

Ask your butcher for a whole leg, which will include part of the sirloin.

At Rioja, in Denver, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Watch the video and follow Mullen’s easy steps to make the most of the whole animal.

Chef Seamus Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they’re also a great main.

How does a loin chop compare with one from the shoulder or rib? These big guys have a defined fat cap with very tender meat.

It might look like there’s not enough stuffing, but really—there is. The ingredients are all very intense, so a little goes a long way, and if you overstuff the leg, it will become impossible to roll up.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

It’s crucial that you render as much fat as possible during the initial cooking for this recipe; you can even let the ribs cool and scrape off the excess before glazing. While the lamb ribs are cooking, start working on the vinaigrette for the radish salad.