After declining heydays in the mid to late 1900s, lamb and mutton have slowly reclaimed their spots in America's home kitchens -- albeit with less frequency than poultry or beef. But there's a reason ...

Outside of South America, no one’s talking about Patagonian lamb — but they should be. On a recent trip to Patagonia, I quickly discovered that Chileans and Argentinians living in the Patagonia region ...

It's no secret that lamb isn't very popular as a protein in the U.S. According to a study published by Colorado State University, Americans eat less than a pound of it each year, but consume an ...

Jimmy Bradley is a celebrated American chef, restaurateur, and cookbook author who operated two beloved New York restaurants — The Red Cat and The Harrison — for decades. His recipes have been ...

When you're stumped for something easy to toss on the grill, think lamb loin chops. These chops, not to be confused with the rib chop from the rack of lamb, are the porterhouse steak of the lamb. They ...

Although substantially less popular than beef or pork, sheep is a mouth-watering protein source backed by a rich culinary tradition. The animal is delineated into two meat types: lamb and mutton, each ...

Whether you're a seasoned expert in the kitchen or are just setting out on your cooking journey, lamb chops can be an intimidating dish to try your hand at. But it's way easier to cook lamb chops in ...

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