Chump chops are a great tasting cut of lamb centred around some bone. The old expression, ‘the closer to the bone, the sweeter the meat’, really rings true in this dish, served with a punchy and slightly sweet pepper salad.
Our butterflied leg of lamb is a magnificent piece of tender, juicy, pre-marinated deliciousness. They are so easy to cook and so moreish. Our butterflied leg makes the perfect centre piece to a casual barbeque or family get together. Serve up with some crusty bread and a little cucumber salad drizzled with yoghurt and dill dressing. Perfect!
Light, quick, healthy and delicious. This is a satisfying and flavoursome easy mid-week meal. Add a cous cous salad if you need something to fill up your dining companions. If there is any leftover, this is just as delicious the next day in pita bread.
A classic lamb dish that was originally made with mutton neck. You can use any cut of lamb on the bone, but we love the full, rich flavour forequarter chops bring to the table. The name navarin comes from the French for turnip, ‘navet’ . If you can find the little white turnips, they make the perfect addition to this very delicious braise.
This is a super succulent, juicy shoulder of lamb. The slow cooking releases the marinade of caper, rosemary, lemon and anchovy that adds layers of salt and tang. If cooked enough, the shoulder bone can be gently removed for easier carving.
Sue’s roast chicken is a family favourite. It’s her stuffing that keeps us all coming back for more. She uses the classic blend of parsley, sage, rosemary, and thyme. The addition of a little chicken stock, and a generous amount of butter, ensures the stuffing is perfect every time.
When slow-cooking a leg of lamb, we elevate the leg on a base of onions and garlic, which makes for more even cooking over the six hours. The garlic and onion lend their flavour to the stock and wine to make the perfect base for a brilliant gravy. This is the kind of roast to cook on a cold Sunday morning, cooking all day to serve for a late lunch or early family dinner.
A wonderfully fragrant dish of lamb, vegetables, spices and salad that can be enjoyed all year round. You can increase the number of shanks to eight to feed more and not have to adjust the rest of the recipe because it makes so much veggie rich sauce.
Bursting with flavour inspired by the spices of the Mediterranean, and the fresh peppers of South America, this lamb recipe paired with a bright salsa criolla is sure to impress your family and friends this spring, and look great on the table! The best part? Juicy and tender lamb in under 30 minutes – perfect for those warmer spring days.