Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Blood, or “black” pudding — that crusty, congealed animal blood dish so popular in England — used to be on the menu at the George & Dragon, the Valley’s celebrated British pub. The term “blood sausage ...

Chitterlings, chitlins - Small intestines of pigs; usually simmered with seasonings or fried. Deviled kidneys - Lamb kidneys that are fried, seasoned with mustard or Worcestershire sauce and served on ...

Garlic and Herb Roast Leg of Lamb, slow cooked to perfection. For the best results, consider using a Spring leg of lamb, ...

PHILADELPHIA (CBS) - If you gave up meat for Lent, the Easter dinner might well include a big lamb feast. And a top butcher in the Reading Terminal Market offered KYW Newsradio some ideas on how to ...

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 ...