De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole so they will steam while the stew cooks. Season the potatoes. Add a sprig of ...

Simply trim the fat and prepare your lamb leg as a roast, in a stew, or in any number of the best lamb recipes out there. The value for the price is basically unbeatable and the meat can be stored ...

Heat oil in a large, lidded cast-iron casserole or Dutch oven over medium-high heat. Once warm, add lamb and cook until browned on all sides, about 5 minutes. Season with salt and pepper.

In her 'Foolproof Dinners' cookbook, Mary said: "Heart-warming lamb stew, serve it with rice or mashed potato or celeriac. You can use neck fillet or leg or shoulder for this recipe." Prepping ...

A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

Let the stew simmer until it thickens ... and present it on a bed of mushrooms. Roasted Leg of Lamb with Orange and Fennel If you don't want to give up roasted lamb but feel like preparing ...

For the red pepper paste, roast the peppers for 20-30 minutes until ... When soft, remove from the oven and leave to cool. For the lamb stew, warm half the olive oil in a large flameproof ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

Season the lamb with a little more salt and pepper, then roast in the oven for 1 hour, until golden brown all over (this will result in lamb that is a little pink in the middle; if you like it ...

While that is cooking stir the rest of the onion, and the parsley through the minced lamb as well as some seasoning. Heat some more oil in a shallow frying pan and fry the meatballs a few at a ...

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...