A whole lamb leg 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.

I love stuffing a vegetable — it is very much a Mediterranean pastime. This iteration of the stuffed aubergine is vaguely 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.

Good quality lamb liver is a real joy, and very little needs to be done to achieve excellent results! My favourite method is to pat it dry, lightly dredge it in seasoned flour, and quickly fry it in foaming butter with a handful of fresh sage leaves.

This lamb skewers recipe is a winner, and while the two-day marinade requires patience, good things come to those who wait.

Ever think that it’s time to give roast potatoes a rest, for at least a week? If these thoughts have been in your head, try this recipe for a pleasing change.