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Showing 25 to 48 of 52 results

  • Leg of lamb on tray with knife

    Hay-baked stuffed leg of lamb

    A star rating of 4 out of 5.3 ratings

    Try something different with roast lamb and make this Sunday centrepiece cooked in hay – it adds a sweet smoky flavour. Just make sure it's free of pesticides

  • Braised lamb shanks

    Braised lamb shanks

    A star rating of 4.7 out of 5.106 ratings

    Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

  • Lamb with lemon & dill

    Lamb with lemon & dill

    A star rating of 4.8 out of 5.11 ratings

    Make a one-pot lamb meal for two with a citrus twist

  • Lamb & dauphinoise hotpot

    Lamb & dauphinoise hotpot

    A star rating of 4 out of 5.5 ratings

    Savour every mouthful of this rich, comforting pie with red wine gravy and potato topping

  • Lamb cutlets with herb relish

    Lamb cutlets with herb relish

    A star rating of 3.4 out of 5.5 ratings

    These are easy to eat with your hands and look stunning. For best results pay a visit to your butcher.

  • Herby lamb with roast aubergine & Puy lentils

    Herby lamb with roast aubergine & puy lentils

    A star rating of 4 out of 5.1 rating

    Give your traditional roast a new spin with this rosemary encrusted rack of lamb, served over dressed lentils, aubergine and red onion.

  • Rack of lamb on board with slice cut

    Roast rack of lamb with rosemary

    A star rating of 3.8 out of 5.27 ratings

    Make our classic roast rack of lamb with garlic and rosemary seasoning, it's perfect for a family Sunday dinner or an easy main for entertaining

  • Smoked lamb shoulder served with salsa criolla and flatbreads

    Smoked lamb shoulder with salsa criolla

    A star rating of 0 out of 5.0 ratings

    Cook lamb shoulder on a barbecue – fire and smoke deliver a real depth of flavour. Enjoy with punchy salsa criolla, sumac shallots and flatbreads

  • One serving of big-batch lamb stew

    Big-batch lamb stew

    A star rating of 5 out of 5.6 ratings

    For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months

  • One large rosti-topped lamb & rosemary pie in a dish

    Rosti-topped lamb & rosemary pie

    A star rating of 5 out of 5.4 ratings

    Try our lamb and rosemary pie with succulent chunks of lamb and a moreish rösti and cheese topping. It’s guaranteed to become a family favourite

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