This recipe is a firm favourite and is perfect for entertaining lots of guests in one go. You can give this recipe a go with hogget, mutton or even goat, so long as you stick to the shoulders.
This recipe combines a fine British ingredient – tender leg of lamb – with the culinary traditions of India to recreate this classic and timeless dinner dish.
A flavourful Punjabi Lamb Curry of locally sourced free-range lamb slow-cooked with whole spices and fresh ginger, garlic, onions & tomatoes.
This slow-cook Lamb & Pumpkin Curry is one that will fill you up on flavour and leave you feeling like you’ve just been to your favourite local Indian.
Sweet, tender lamb is infused with the flavours of fresh rosemary and caramelised roasted garlic, and served with gravy made with the pan juices, sweet garlic pulp, lamb stock and mint sauce.
Recipe notes This Moroccan Lamb Harira Soup is traditionally eaten during Ramadan to break the fast, with a handful of medjool dates. About this recipe
A perfect springtime alternative to the traditional Sunday roast.