Lamb

Organic Lamb Hot Pot

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

Slow-Roast Leg of Lamb

  • 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

Lamb Varuval Curry

  • 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

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: