A showstopping family curry, perfect for a special occasion. Pair the chunky spiced aubergine and turmeric-coated lamb cutlets with rice and cooling yogurt

Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast

With only five ingredients, these lean meatballs couldn't be any easier to make.

Make this stunning lamb bhuna a day or two ahead of a big family feast – slow-cooked curries are better when the flavours have time to develop

This fruity, Moroccan-style lamb tagine is full of goodness and guaranteed to satisfy a crowd. Save time and make this easy one-pot up to two days ahead

Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining

Roast a leg of lamb for a family feast. It's ideal served with roasties and your favourite spring vegetables for an Easter dinner or Sunday roast

Make this slow-cooker lamb shank recipe for chilly evenings when you need something simple and hearty. Serve with mash, fettuccine or a crispy baked potato

Jazz up a storecupboard grain with bright fruit and herbs and serve with lamb and a harissa yogurt dressing

Try this twist on a lamb hotpot which uses a blend of everyday spices to create an aromatic dish with an eye-catching topping of aubergine and halloumi

Impressive looking, but simple to prepare, this lamb cutlet dish is perfect for a speedy mid-week supper party

This lamb curry's a popular restaurant classic that's really easy to make at home. It's a rich, crowd pleasing lamb dish that the whole family will enjoy

Rustle up our one-pan lamb meatball curry which uses our own specially created spice blend. It's ideal for a Friday night treat to share with the family

Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays

A healthy Mediterranean-style tray bake with sweet potato, peppers, courgettes and chunky onion

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

Cook a leg of lamb in the slow cooker and be rewarded with tender meat that melts in the mouth. Enjoy with mashed potatoes and steamed veg

Entertaining doesn't have to equal stress, this spruced up one-pot is perfect for people with little time for preparation

Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots

Give this classic dish a makeover with a touch of spice. We've kept it mild, but you can boost the heat with added curry powder or fresh chilli, if you like

Make our classic roast rack of lamb with garlic and rosemary seasoning, it's perfect for a family Sunday dinner or an easy main for entertaining

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

Let the oven do the work with this easy and flavourful lamb stew. The amounts are easily doubled, so you can freeze half to enjoy another day

Make this stunning spanakopita - 'spinach pie'. Traditionally made with filo pastry, feta and spinach, here we’ve added lamb, slow-cooked in stock

As the lamb roasts, little
nuggets of feta from the crust melt into
the gutsy, tomatoey, garlicky sauce

Try this spicy lamb curry, so named as it was once cooked by the chefs working on the Indian railways in the 1900s. Lamb on the bone gives loads of flavour

If you're looking for a comforting family curry, this simple lamb dish with spinach takes just 15 minutes to prep and is sure to go down a treat

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry, that's rich in iron and two of your 5-a-day

While it takes time, this hearty one-pot lamb curry is easy and you can make it two days in advance for even better flavour. Serve with naan bread and rice

Try this slow cooked harissa lamb as an alternative roast. We love the texture – it’s half-roasted and half-pulled, fork-tender but still easy to carve