Comment by goosejuice

I think all the science of cooking ones are a good bet for generalist knowledge. Some of the more textbook like ones as well. The food lab and on food and cooking stand out, but there are many others. I'm not sure I'd classify them as cookbooks.

Food lab, for example, covers buying storing and cooking lamb + a guide for a 5-7lb boneless leg across 5 or so pages. Kenji goes through great lengths to build intuition. I'm sure larousse, which is more of an encyclopedia, covers lamb quite extensively but it's probably more terse.

The internet can be an excellent source, but like most things it depends on who is writing it down.