Lamb shanks roasted in port and red wine by Peter Brown

A great Soul Food for a cold Winters night Enjoys with a good full bodied red wine

Chili Mutton With Potatoes by Navaneetham Krishnan

Aromatic and addictive dish, cooked with spices, chilies and potatoes.

Baked Lamb by Kyra Martin

I'm normally not a huge lamb fan, but this was really good. I think it'd be just as good if you used beef or buffalo if lamb isn't your thing.

Our Traditional Lamb Roast by ShaleeDP

This is the traditional way of lamb roast that my uncle makes. I had to do this on my own with a little twist.

Lamb Steak with Mango Cutney by Bella Marie

Pot roast leg of lamb by Lemon Squeezy

Incredibly simple impressive centrepiece for a celebratory meal

Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy

Minimal prep and slow cooking for meltingly tender meat

Lamb Tagine with Tomatoes and Roasted Eggplant by John Spottiswood

This is a Mediterranean spirited Tagine. It reminds me of the great lamb stews found from Morocco all the way to Afghanistan. I adapted it from a recipe in Paula Wolfort's great "The Food of Morocco" cookbook. Paula quotes chef Lucien Vanel as saying "Lamb, tomatoes, eggplant and garlic is a a combination before which we must all…

Gyro Meat by Therese

I Love Gyros ! I found this recipe and changed some of the ingredients ( spices ) to what I thought was more traditional for gyro meat. My husband said it was spot on and I hope you will think so too . Also I always make a small sample patty of meat just to make sure it is seasoned properly.

Simple Grilled Lamb Chops by John Spottiswood

Lamb is my favorite meat. While I often enjoy rubbing it or marinating it in bold flavors, grilling it simply with mild herbs that enhance it's natural flavor is one of my all time favorites. For my birthday this year, we grilled some tasty lamb chops as described below. I adapted the recipe from one by Giada De Laurentiis. It's a…

Green Mutton by Achal Singh Bhati

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

Hyderabadi Dum Mutton Biryani by Roha

There are two traditional methods of preparing the Hyderabadi Biryani. Kachchi yakhnni Briyani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook). Pakki Aqni ki Briyani (cooked gravy),the meat is cooked before being layered with the…

MALAY QUARTER (bo kaap)SOSATIES by Peter Brown

Found I AFRICA What makes this kebab dish quite different from the usual South African sosatie is the special Cape Malay-style sauce in which the meat is marinated prior to grilling it. If the meat is for frying you need to exercise caution because it can burn and go black and bitter quite quickly. The beauty of this marinade is…

Green Mutton - Hara Maas by Achal Singh Bhati

Mutton soaked in spicy green masala and fried to a thick spicy gravy.

Turkish Lamb Kofta With Cherries & Yogurt by Bob Vincent

These little meatballs are a bit different take on traditional Kofta with the use of cherries and veal stock as a sauce. Fortunately in the Bay Area this year the cherry crop was very good; keeping the price per pound within reason. As garnish options I offerred chopped cilantro, feta cheese, yogurt sauce and toasted pignoli…