Lamb

Knowing your way around a lamb leg opens up serious grilling potential. Butcher Richard Gunner demonstrates how it's done.

Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.

With a rich and creamy potato topping and lamb shoulder in the filling, this dish is like the luxe cousin to shepherd's pie.

Barbecue plus lamb plus Turkish flavours equals one very tasty plate.

This meatball recipe riffs on the Palestinian lamb siniyah, a dish of lamb baked with tahini. We’ve turned the lamb into meatballs and added crushed pine nuts to the tahini sauce for some more texture. To make this a full meal, try piling it all into flatbreads with sumac onions or serve a burghul salad on the side.

"Lamb rubbed with spices and cooked slowly is quite a traditional preparation in the Middle East,” says Greg Malouf. “Served with moghrabieh, giant couscous, this is a great dish to put in the middle of the table with some yoghurt and away you go.”

Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.