When you cook lamb on the bone, the bone inside provides an excellent conductor of heat - this means that the meat will be cooked more evenly with less loss of juices
Lamb
Stuffed Aubergines
Autumn Lamb Braised in Beaujolais
Baked Lamb with Potato, Garlic and Rosemary
Baked Lamb with Rosemary, with Redcurrant and Mint Sauce
Braised Lamb Shanks with Cannellini Beans
Braised Lamb with Flageolet Beans
Cornish Pasty Pie
Greek Lamb on the Bone with Aubergines and Rice Pilau
Irish Stew with Parsley Dumplings
Lamb Chops Baked with Aubergines
Lamb Chops with Roasted Vegetables
Lamb Kebabs
Lambs' Kidneys with Two Mustards
Lambs' Liver with Wild Mushrooms in Madeira
Leg of Lamb Baked in Foil with Butter and Herbs
Libyan Soup with Couscous
Moussaka with Roasted Aubergines and Ricotta
Lamb Cutlets
Navarin of Lamb
Oven-baked Lamb Chops with Onion and Rosemary Sauce
Ragout of Lamb
Roast Lamb with Coriander
Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
Roast Leg of Lamb with Shrewsbury Sauce
Shami Kebabs
Shepherd's Pie with Cheese-crusted Leeks
Shoulder of Lamb Stuffed with Rice and Olives
Spiced Lamb Curry with Chickpeas, Sambal and Pickle
Spiced Lamb Koftas Braised in Tomato Sauce
Spiced Lamb and Cashew Kebabs
Sri Lankan Curry with Coconut Sambal
Lancashire Hotpot
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