This collection brings together lamb recipes from Swaledale’s chefs and contributors, covering everything from quick-cooked chops and leg steaks to shoulder, breast, shanks and saddle.
Some cuts suit a hot pan or barbecue, while others need careful roasting or a long, slow cook. The recipes follow the cut, with methods that make the most of its fat, texture and flavour. For older sheep, browse our separate Hogget Recipes and Mutton Recipes collections.
My Uyghur lamb chops are generously seasoned with cumin, chilli, Sichuan peppercorns and Shaoxing wine before being cooked over glowing charcoal. Juicy, charred and full of Uyghur-inspired flavour, they are best eaten with your hands and a cold beer.
My merguez-frites baguettes bring together spicy lamb merguez, aïoli, crisp chips and baguette for proper late-night sustenance.
Lamb birria made with boneless shoulder, slow-cooked with Mexican chillies and spices. A deeply flavoured and comforting dish, best served with warm tortillas, onion, coriander and lime.
Tender lamb breast slow-cooked with cider, then crisped and served on a bed of mint and coriander sauce. Finished with capers and onion for a bright, balanced dish.
My Uyghur kewap-style lamb skewers are rich with cumin, chilli and smoke, and deserve to be known by their proper Turkic name as well as loved for their deep, irresistible flavour.
Here is a lamb ossobuco recipe that is beautiful in its simplicity and begging to be eaten al fresco with a glass of cold Sicilian white wine.
Here, lucky reader, I offer you a barbecued Barnsley chops recipe with a side of grilled beans that is sure to liven up any garden party.
Lamb shanks are the perfect cut for slow cooking, simply braised with plenty of vegetables and served with buttered Jersey Royals.
Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by.
An indulgent Yorkshire lamb shoulder recipe, perfectly slow-roasted and served with big dollops of salsa verde to cut through that fatty goodness.
A stuffed lamb saddle with anchovies, parsley, garlic, and lemon zest. A richly flavoured joint, perfect for a Sunday roast with seasonal vegetables.
A slow-cooked rolled lamb breast braised with onions, anchovies, white wine and stock. Rich, tender and full of flavour, perfect with new potatoes and salad.