Lamb

Chunks of tender lamb braised in a rich lamb stock with root vegetables and served with minted new potatoes. A meal in itself that’s very low in calories and fat. Details >

Moist, tender lambs’ liver pieces in a red wine sauce, garnished with onions and smoked back bacon. Details >

An improved recipe, with lamb pan-fried to seal in the flavour, minced then braised in milk until tender (something we picked up from Italy). White wine adds a touch of elegance to the sauce, with parsley added to the mashed potato topping. Details >

Diced leg of lamb, marinated in a mix of spices and yoghurt, cooked with tomatoes and plenty of onions. Fairly hot. Details >

Rolled and stuffed by hand with sausage meat and apricots. Served with a rich redcurrant gravy Details >

Whole legs of lamb are minced at the Kitchen and the meat braised until tender with onions, garlic, rosemary, chopped tomatoes and mint, then layered with sliced potatoes, roasted aubergines and a bechamel sauce. Details >

Tender leg of lamb pieces braised in Moroccan spices with apricots, dates and chickpeas. A Gold Taste Award Winner. Details >

We braise lamb in a red wine and port sauce and add smoked bacon and caramelised button onions to finish. Details >