Recipe
This mouth-watering roast lamb recipe features a rich, delicious lamb broth gravy. It requires some serious patience and a touch of elbow grease; However, if you’re a fan of sauces, the pay off is fully worth it. Perfect for a Sunday afternoon and if you time it right you can even fit in a stroll.
Read MoreRecipe
This recipe is inspired by the Jordanian national dish Lamb Mansaf. Traditionally; Lamb boiled with Jameed (a fermented dried goat yoghurt) and served with saffron rice, toasted nuts and flatbreads.
My version is a cinch to make and perfect for celebrations and large family meals. The most important aspect being time, something often avoided in cooking these days. Time lets the marinade penetrate the meat properly, tenderising and melding the flavours. It lets you cook it long enough, at such a low heat, that the lamb becomes wonderfully tender and juicy. Lastly, the time to rest, allowing the juices to fully reabsorb after cooking and for you to relax with a drink in hand before sitting down to eat.
This recipe is for a 2-2.5kg Lamb shoulder. Make more marinade if using a larger piece and allow a little extra cooking time. Lamb shanks also work well, as does goat.
Recipe
This take on a slow-cooked traditional Irish lamb stew is a hearty dish featuring simple but flavourful ingredients. We’ve based this on Felicity Cloake’s ‘Perfect Irish Stew’ recipe, but using diced lamb shoulder complemented with Borough Broth Company Organic Lamb Bone Broth instead of mutton. Swapping the tricker-to-find mutton with the boneless organic lamb shoulder makes the shopping slightly quicker and easier and using a leaner cut of meat means less straining at the end of cooking but retains all the delicious, rich lamb flavour through the stew. If you are keen on using mutton, Coombe Farm Organic has an excellent sustainable option.
Read MoreRecipe
I'd been meaning to try this recipe for a while, and because I'm regularly making Pho and Ramen, I had a number of useful ingredients at hand so the time had come. I have to say if you have a half-decent food processor you can whizz up a brilliant curry paste in no time. It's far better than buying a shop bought paste as it's fresh in every way, it can also be frozen in portions so you can pop on a curry on the fly. Totally in love with this and will be my go-to recipe when I've got a last-minute dinner to make.
Read More