I prefer shoulder of lamb to leg of lamb. There. I said it.
Viewing entries tagged
lamb
For the latest featured recipe from Andy’s book, Meat Manifesto, we've used a marinade with fish sauce to “make the lamb pop”. To be honest though, it would work on any meat really. Hit the link in our bio for Fried rice with lamb and crushed peanuts.
I don’t even know if we can call this a recipe. It’s more like the world’s shortest explanation of how to cook lamb ribs.
Harissa. We love the stuff at FFMM. It goes well with pretty much anything. Make it yourself and pair it with lamb rump and pine nuts for a weeknight meal that'll stay in your rotation.
Ras El Hanout. Ask Google and it’ll tell you it translates roughly as “head of the shop”, or “top of the shop" in Arabic. Ask us and we’ll tell you it translates as “fu*king delicious". In pretty much any language.
Merguez is a pretty fiery little lamb number, with roots in North Africa. We call sausage like this a “meal sausage”, as we feel they can - and should - be treated like a steak, a pork chop or a lamb rump. Here's a great dish, with the humble sausage at the core.