Lamb

This flatbread is quick and easy - the perfect vehicle for the herb-powered green tahini yoghurt, chilli-spiked lamb köfte and fresh herb salad.

For a quick dinner, this sumac-spiced roast lamb packs quite a punch. You could grill it on the barbecue for a smokier flavour, which would work well with the broccoli tabbouleh.

Restaurant Momofuku Seiobo chef Paul Carmichael slow-cooks his curried lamb leg "until it falls off the bone." It's as excellent as it sounds.

For a Filipino twist, charcoal these lamb cutlets in an ancho chilli, lime and oregano marinade - they'll have an extra chilli bite.

At Sixpenny, Daniel Puskas uses a dry-ages lamb rump for a richer natural flavour paired with a caramelised pumpkin juice. Made with a cabernet sauvignon vinegar, the complex juice is sweet with a slight acidity.

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

Curtis Stone shares his recipe the barbecued lamb ribs he plates up at new LA restaurant Gwen. "Lamb ribs are juicy and delicious to eat right off the bone," says Stone. "The ribs are covered and cooked low and slow in the oven and are finished uncovered on the barbecue to achieve a good crust."

Not all roasts create leftovers for days. With our mini lamb roast, you can enjoy the flavours of a hearty dinner in a perfectly portioned meal for two.

Take it low and slow with our recipe for slow-roasted lamb rack with white beans and punchy black garlic aïoli.

Roast lamb loin is the perfect match for anchovies and rosemary; a fragrant and salty twist on a classic dish.