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.
This bold, spice-led recipe makes the most of rare breed hogget, marinated in two stages with garlic, ginger, lemon, yoghurt and aromatic spices. Ideal for the BBQ or oven roasting, it delivers deep flavour and a tender texture. Serve with a cooling raita, naan, rice pilaf or spiced potatoes.
Slow-smoked hogget shoulder, pulled and piled into soft buns with chimichurri and red onion. A bold, flavour-packed recipe for barbecue or oven cooking.
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.
A hogget shoulder recipe, slow-cooked until tender and infused with smoky nuances, embraces a subtly Middle Eastern flair.
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.