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Moroccan Style Braised Lamb Shank

This aromatic version of a very popular dish is ideal for a busy day as it can be left to get on with its long slow cooking while you do other things – a making an easy and seriously delicious meal to come back tolater. The lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours beforehand if you wish, to allow the spices to penetrate the meat and making a more strongly flavoured and fragrant dish. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits, such as sultanas and raisins and a little chopped fresh flat-leaf parsley.
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Lamb Cutlets with Garlic, Lemon & Paprika

Why not make up a large quantity of this marinade in advance – it is wonderful with cutlets and would also work well with leg steaks or loin chops. The longer you marinate the meat for, the better the flavour!
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Lamb Stew Hotpot

You can also use neck of lamb or gigot chops to make this stew. Shoulder, neck or gigot all offer excellent value for money and are full of flavour.
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Spiced Meatballs with Chilli Tomato Sauce

This recipe combines great value lamb mince with delicious flavours from the Middle East. If you don’t want to use passata (sieved tomatoes), simply replace with two cans of chopped tomatoes.
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Toad in the Hole

Top quality sausages such as the Allshires’ range are the key to this simple family dish from The Creators, which was one of author Dianne Curtin’s favourite after school dinners as a child and is perfect for the time of year. This recipe is taken from her book "The Creators".
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