Tip the veg, garlic, and rosemary into a roasting tin and put the lamb on top, seam-side down. Cook until tender (around 1 hr for a 2kg leg). Lift the lamb out of the tin and, keeping it warm ...

Leftover meat from roast lamb is traditionally used in shepherd's pie and the bone can be put to use in a broth. Butterflying a leg of lamb (removing the bone and opening out the meat) is a great ...

This stuffed lamb dinner for two tastes really special, but it’s deceptively quick and easy to make – microwave the potatoes to save time before flash-frying. For this recipe you will need ...

The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour ...

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Pistachio-stuffed leg of lamb starred in one Persian feast; for a Hindu wedding she offered a dosa bar, cardamom-crusted tuna, and a cake made to look like the Taj Mahal (from $200).