In general, mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints ...

RICHMOND, Va. -- Here to share a kitchen hack and lamb chop recipe is Executive Chef Xavier Beverly of Ellwood Thompson’s. For more information, visit their website.

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Trim excess fat from the lamb. Season and place it, and the remaining ingredients, in a well-oiled casserole dish. Place a sheet of well-oiled greaseproof paper directly onto the surface of the lamb ...