Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Bung the lot into your slow cooker for at least 5 hours. If you don't have a slow cooker, a covered casserole in a very low oven will do the trick. Serve with mashed spuds and peas or beans. It'll ...

When I was growing up, lamb was a staple meat in our house, particularly the tougher cuts, such as the shank or shoulder that needed to be braised or slow cooked. I rarely remember eating the chops.

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