Akhni fulab (lamb pilau)

Try a Bangladeshi version of what’s similarly known as a biryani. Lamb pilau, or akhni fulab, is a dish commonly reserved for special occasions such as Eid

Easy roast leg of lamb

Roast a leg of lamb for a family feast. It’s ideal served with roasties and your favourite spring vegetables

Lamb chops with thyme, chilli & Greek htipiti

Serve lamb chops with htipiti for a lovely Greek-inspired dish with fabulous flavours. Olive oil-roasted baby potatoes make a great accompaniment

Slow-cooked harissa lamb

Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve

Scotch broth

Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread

Lamb bhuna

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop.

Lamb meatballs & green tahini tabbouleh

Combine grains and beetroot with lamb meatballs and a tahini dressing to make this quick and easy supper, which is full of textures and flavours

Azerbaijani-style lamb with apricots & chestnuts

Make this lamb stew ahead and freeze for busy days, or for when you’re entertaining. With apricots, chestnuts and spices, it’s beautifully aromatic

Tacos dorados de barbacoa

Serve these flavour-packed lamb tacos with soured cream, avocado salsa and queso fresco. Top with finely shredded lettuce for an authentic Mexican meal

Siberian pelmeni dumplings

Challenge yourself in the kitchen with these fantastic Siberian pelmeni dumplings. With a mixture of lamb and veg fillings, enjoy with the accompanying broth

Big-batch lamb stew

For the best texture, use diced boned lamb shoulder or neck fillet in this crowd-pleasing stew for eight. You can freeze any leftovers for up to three months

Persian herb, red bean & lamb stew

Try Leyli Homayoonfar’s spiced lamb stew inspired by the Persian food she grew up with. Serve with sliced red onion and steamed rice