While a roast leg of lamb is a lovely Easter tradition, this tender juicy meat lends itself to a host of delicious choices. Here are three to choose from for some lovely times at the table on the ...

Lamb dishes hold a cherished place in the hearts of carnivores worldwide. Their robust flavours and aromatic profiles make ...

Combine them well. Put the lamb into a roasting dish and cover it all over with the marinade. Set aside and allow the meat to marinate for at least 90 minutes. Make the chilli sauce. Remove the ...

Cooking the meat on the bone will add more flavour to the dish and is the most economical way of using this cut. Use it as a substitute for oxtail or any other stewing meat, or cook it in the ...

Unfortunately, the common difficulty in reheating lamb dishes is ending up with a dry and tough cut of meat. Luckily, there's a solution. The secret is adding a liquid to the lamb before reheating.

Preheat the oven to 200C/400F/Gas 6. For the pie, spoon half of the lamb mixture into a 2.2 litre pie dish. Top with half the apples and cover with the remaining lamb mixture. Finish with a final ...

Roast lamb is an Easter staple, but these three recipes from Catherine Phipps’ offer an alternative take on the spring dish Instant pots have become internet sensations in recent years – with ...

Slow cooking defines Moroccan cooking - the dominant meat used there is lamb. Lamb dishes are particularly good made the day before, as any fat rises to the surface and sets so it can easily be ...

The report also warned climate change could risk the future of the dish. Cawl is made with lamb, leeks, onion, swede, carrots, parsnips and potatoes. Hedd Pugh, NFU Cymru rural affairs board ...