Lamb is the most versatile of meats and lends itself particularly well to spicing and barbecuing. Make the most of it with Delia's luscious recipes.
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
Irish Stew is one of the best casserole dishes in the entire world. If you top it with dumplings, then bake it in the oven so that they turn crusty and crunchy, you will have a heavenly banquet on your plate.
Lovely spicy lamb kebabs with lentils - actually patties - that make great eating as part of an Indian meal, barbecue or even Middle Eastern-style buffet.
I always part company with mint sauce if it's made with malt vinegar which completely overpowers the flavour of the lamb, but the following sauce - my grandmother always served with lamb.
Delia's recipe can easily be adapted for pork, lamb, duck and beef
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