The locally sourced lamb we buy suits this recipe really well. This recipe can be made with a fresh leg of lamb, as well as ...

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 ...

You could also use lamb rump for this dish. Place the lamb leg steaks in a non-metallic shallow dish. Combine the olive oil, lemon juice and garlic and rub over the lamb, cover and refrigerate for ...

Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars ...

Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor. Ground lamb will also satisfy your lamb cravings without the typical hefty price tag. (A leg or rack ...

Combine the olive oil, lemon juice, wine, onion, garlic, mustard, oregano, basil, rosemary, cumin, salt and pepper in a blender (preferably) or food processor. Blend until it's well combined and ...

Tandoori Lamb Chops: Lamb chops marinated in strained yogurt and flavoursome masalas. Cooked till tender, this dish is a complete delight. Serve this with mint chutney and onion rings.

For this dish, have the butcher butterfly the leg of lamb. When it is butterflied ... rather than halving the recipe; store the excess in an airtight container and freeze it for another occasion.

They use spinach and feta in so many recipes. I now prefer silverbeet because I think it has a stronger flavour, which suits the lamb. The lemon zest in the stuffing and the lemon juice marinade ...

Preheat oven to 350 degrees Using the tip of a sharp knife make 1/2-inch slits over the top and sides of the lamb Press a garlic slice into each slit.