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.

Perfectly pink rack of lamb with this Italian classic is a pure reflection of spring and its bounty. A joyous meal that will sit long in the memory.

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.

Enjoy this simple yet delicious lamb liver recipe. Lightly dredged in seasoned flour, then fried in foaming butter with fresh sage, this dish delivers rich, velvety flavour with minimal effort. Perfect for a quick and satisfying meal.