Lamb
Lamb is a flavourful and tender meat that comes from young sheep. It has a rich taste and varies in texture depending on the cut.
Some of the most popular cuts include the rack of lamb, which is prized for its tenderness and is often roasted or grilled as an elegant dish.
The leg of lamb is a lean and flavourful cut, perfect for roasting or slow-cooking.
The shoulder is a more marbled and tougher cut, making it ideal for braising or stewing to bring out its deep flavour.
The loin chops and rib chops are some of the most tender cuts, often cooked quickly on the grill or browned.
The shank, taken from the lower leg, is a tough but flavourful cut that benefits from long, slow cooking methods like braising.
Ground lamb is also popular for making burgers, meatballs, and Mediterranean dishes like kebabs.
Each cut of lamb offers unique qualities that lend themselves to different cooking techniques, making it a versatile and delicious choice for various cuisines.
In this section of the book you will find these lamb recipes:
Lamb Ragu (instant pot)
Lamb Shanks (slow cooker)
Lamb Shoulder (instant pot)
Lamb Stew
Lamb Stew with Beans (slow cooker)
Left-over Lamb Risotto
Moroccan Slow-cooked Lamb Shoulder (slow cooker)
Roast Lamb Dinner
Roast Lamb Dinner (sealed cooking method)
Savoury Lamb Curry
Sweet Lamb Curry
