Lamb is a little less popular these days, I sense, and it’s a huge shame as it’s a delicious choice for a meat eater, with a flavour vastly surpassing bland poultry, insipid pork and sometimes lower quality beef.
It is red meat, so you should treat it as a treat (ha ha), not everyday fodder. But local, grass-fed lamb is not only a great source of protein, iron and vitamins B: if well-managed and pasture-grazing, sheep farming can be a way of turning rough, no-crop meadow into high-quality food while keeping open landscapes and habitats.
And if the main concern is the price, there are other cuts than racks, loins and cutlets, however delicious occasional feasts those can be. There’s lamb neck. lamb breast and of course lamb mince – because who can resist a kebab, especially if you can make it at home?
Starting with the pricey, choice cuts and a rack of lamb is a joy. Roast lamb rack with Parmesan crust flavoured with rosemary and lemon zest, cooked medium rare or medium is deliciously juicy and tender. Low temperature roasting works brilliantly in this recipe.
Rack of lamb with Parmesan crust
RECIPE
New season lamb usually comes later than Easter these days due to high prices. If you want it as early as it appears, best splash on a smaller cut rather than a huge roast, like chump chops for instance. Seared in a hot pan and topped with a pillow of herby crumbs they are light, fresh and delicate in flavour.
This is a real delicacy for a special occasion: lamb loin aka cannon of lamb, wrapped in prosciutto with rosemary and thyme, roasted in low temperature oven. The finest dining easily made!
Lamb loin wrapped in prosciutto
RECIPE
But a whole roast is gorgeous too! This authentic Middle Eastern recipe by Ottolenghi is perfect for a special occasion or a weekend feast. Serve it up in a warm pita or on a plate with your favourite toppings, dips and sides. And make sure there are some leftovers!
For leftovers, often better than the original roast, here’s Greek lamb, spinach and feta filo pastry pie. A spanakopita bulked out with shredded roast lamb, this pie can be lunch, dinner, snack or a party dish.
On to cheaper, nonetheless tasty cuts: here’s a quick grilled lamb neck fillet marinated overnight in rosemary, mint and honey. Buy it cheap, cook it quick – it beats the pricey chops or steaks and equals them in flavour.
Grilled lamb neck fillet
RECIPE
High heat and quick – or slow and low, both extreme methods work for cheaper cuts. This time slow cooked lamb neck fillet is oven braised with onions, peppers, pear and raisins. Lamb with Middle Eastern style flavours in a one-pot dish.
Braised lamb neck fillet
RECIPE
A hugely underrated cut, lamb breast is great for long braising or gentle roasting. Breast or belly, rolled and stuffed with raisins is slow-roasted and served with roast grapes. Rolled or unrolled, lamb breast is a cut deserving attention and very easy to cook.
Lamb breast with raisins and grapes
RECIPE
And the most cost-effective option, lamb mince is excellent especially if you can render the fat off it like in this recipe from Hairy Bikers. It’s a feast of flavours: with cinnamon and harissa in crispy lamb, and dried apricots and saffron in couscous.
Lamb and couscous salad
RECIPE
And finally, a close approximation of the infamous indulgence after a night on the tiles! This homemade lamb doner kebab from Tom Kerridge is made in the oven, served in a tortilla wrap and devoured in seconds. Who said you can’t make street food at home?