Lamb

• Lamb steaks
• 2 Garlic Gloves (smashed)
• Sprig of rosemary (or thyme if you prefer)

For the filling

• 700g well-trimmed organic lamb leg meat / diced lamb
• 2 tsp organic sunflower oil
• 2 medium organic onions, peeled and thinly sliced
• 5 medium organic carrots, peeled and thickly sliced (about 300g prepared weight)
• 3 tbsp organic plain flour
• 600ml lamb stock, made with 1 lamb stock cube
• ½ tsp dried thy

• 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder)
• Salt and pepper
• 1.5 tbsp olive oil
• 1 whole garlic bulb, unpeeled, cut in half horizontally
• 1 onion , quartered (unpeeled is fine)
• 2 rosemary sprigs (2 = slight rosemary flavour, 4 sprigs = stronger flavour)
• 750 ml lamb or beef stock - if you want tomato your own stock bones available here&nbsp

• 900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes
• 1 teaspoon ground turmeric
• 4 teaspoons oil
• 2 small red onions, peeled and finely chopped
• 1 cinnamon stick
• 2 whole star anise
• 4 cardamom pods, bruised
• 1 tablespoon whole fennel seeds
• ½ teaspoon whole cloves
• Small handful fresh or dried curry leaves
• 1 tablespoon prepared ginger-garlic paste
• 1 small tomato, seeded and diced
• 1½ teaspoons garam masala
• 1½ teaspoons curry powder
• 1

Moroccan-Style Lamb Burgers with Red Cabbage and Apple Slaw

These Moroccan-inspired lamb burgers are bursting with lemon, fresh mint and aromatic spices.  Serve in soft brioche buns with a red cabbage and chilli slaw.

• 500g lean lamb mince
• Grated zest of 1 small lemon
• 1-2 teaspoons prepared ras el hanout or Moroccan seasoning
• 2 teaspoons freshly chopped mint
• 4 brioche or burger buns or rolls of your choice
• Potato wedges, to serve

For the Red Cabbage and Apple Slaw: