A leg of lamb isn’t your average weeknight dinner. It’s a showstopper dish often reserved for special occasions, like Easter dinner, family gatherings or or anytime you want to impress your guests.

The French are famously talkative, but any conversation at table pauses for the arrival of a gigot de sept heures, or seven-hour leg of lamb. Once tasted, never forgotten, the lamb is poached just ...

Roasting lamb is something of an art form. It may not be the most commonly consumed meat in the country (that title belongs to chicken), but lamb makes a tender, succulent, and flavorful meal when ...