Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Country Fried Lamb Chops with Sawmill Gravy! 

Chef Tom grills up a simple, flavor packed recipe for Frenched rack of lamb. These Cajun Lamb Lollipops are grilled over a bed charcoal in the Kamado Joe Kettle Joe, basted in cajun butter and sliced into individual servings and served over cheesy grits. 

Simple techniques. Balanced, smoky, earthy flavors. Tender and juicy meat. This Smoked Boneless Leg of Lamb, cooked on the Yoder Smokers YS640s Pellet Grill, has everything you need for the perfect Easter meal!

Perfectly-cooked rack of lamb served over a bed of comforting stewed chickpeas! Chef Britt shares this simple yet indulgent dish while showcasing the theory of reverse-searing!

Get a little Irish in ya’ this St. Patty’s with this Guinness soaked Smoked Shepherd’s Pie!

Rack of Lamb is one of those cuts of meat that just feels like it’s made for a special occasion. Well, this Rack of Lamb Roulade takes that special occasion to another level. This is a truly unique preparation that is as beautiful as it is delicious!

Chef Eric Gephart visits All Things Barbecue, once again, to share his preparation of Leg of Lamb, rotisserie style on the Kamado Joe Joetisserie in the Big Joe grill, and brings it all together for some fantastic lamb tacos!

Chef Tom cooks up one of our favorite burger fusions, the Lamb Burger. We kick that up a notch with a green harissa sauce.

Josh Cary and Chef Tom Jackson talk about the origin of the hamburger and cook up a fantastic recipe for one of their favorite fusions, the lamb burger

Chef Tom cooks up a beautiful rack of lamb recipe with an amazing pistachio based crust. This recipe pops with flavor, and is a great update to your typical lamb dish.