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.

A recipe that is so easy to pull together. Lamb neck fillets are a cut with the versatility to be meltingly delicious when slow-cooked or cooked to medium.

Tender rack of lamb with crisp golden fat, served alongside vignarola, the classic Roman spring vegetable stew. A seasonal dish full of fresh flavour.

A whole leg of lamb butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink on top of fragrant pilaf rice.

A dish that is deeply evocative of British Springtime. Beautifully pink lamb, with carefully rendered fat and perfectly peak-season vegetables.

These chops, all fatty and caramelised, sit perfectly with this simple, light salad and minted yoghurt on the side. A perfect easy supper for the summer months.

Lightly spiced, then pan-roasted, and finished in the oven, this tender cut perfectly matches a couscous full of little treats and a vibrant green chermoula.

Stuffed Aubergine with Minced Lamb reflects my love of stuffing a vegetable — very much a Mediterranean pastime. This iteration is loosely Greek-inspired and utterly delicious.

What a glorious thing to behold. A rolled saddle of lamb — the meat lean, tender and blushing pink with a sumptuous coating of fat, rendered to perfection.

A delightful twist on the traditional Italian dish, this lamb ossobuco recipe is enhanced with anchovy, rosemary, and Kalamata olives – a braised masterpiece promising a taste sensation.