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.
The lamb saddle roast is one of the most impressive cuts of lamb—full of flavour, rich in succulent meat, and perfect for slow roasting or precise cooking methods that showcase its tenderness. The saddle, essentially the loin of the lamb, comes boned and tied into a roast, making it easy to carve and serve. Here, we explore a variety of cooking techniques to bring out the best in this luxurious cut.
We’re proud to support FareShare Yorkshire.
