Lamb

This fresh take on the shepherd's pie has slowly braised lamb shoulder down below, and a creamy cauliflower "mash" up top.

The leg is the best part of lamb, according to Nick Stanton. It's best to roast it simply, with gravy on the side, of course.

The classic combo of fragrant spices, cooling yoghurt and lamb, on a stick. A crowd-pleaser that's as simple as it is delicious.

Inspired by lahmacun (Turkish-style pizzas), this spiced-lamb and flatbread number will fill your kitchen with the smells of just-baked bread.

Finish with a little grated lemon zest to freshen up this classic pasta dish.

Meat and veg doesn't have to be boring. This roasted rack of lamb comes with a side salad of smoky peppers, pepper-y rocket and textural burghul.