British lamb offers a unique depth of flavour that shines in both rustic and refined dishes. This collection brings together our favourite ways to cook with lamb — from quick midweek grills to slow-roasted shoulders and spice-led stews.
We favour native breeds reared for flavour, often with a little more age for a fuller character. Whether you’re working with chops, mince, or a whole leg, these recipes are built to honour the quality of the meat and bring out its natural sweetness and richness. Ideal for spring feasts, autumn comfort, or any time you want something truly satisfying.
This Indian-inspired roast lamb combines the deep, earthy richness of lamb with a fragrant yoghurt-based marinade. Using a 1–2kg boned and rolled leg of lamb, the meat cooks evenly and slices beautifully, while still delivering the bold flavours of garlic, ginger, and aromatic spices. If you prefer a more traditional presentation, you can also use a bone-in leg with only slight adjustments.
