This version of the recipe uses a boned shoulder of lamb instead. For the stuffing, fry the onion in a frying pan in the butter until softened. Add the lamb’s liver and cook for a few minutes.

Roast lamb is up there as one of my favourite things to eat, especially on a cold Sunday afternoon. So a few days ago I ...

A boned shoulder is fantastic when stuffed - try zesty or piquant flavours such as lemon zest, capers and rosemary to cut through the richness. FAQs about BBC Food ...

Rub the lamb shoulder with the oil and season with salt ... Add the butter and mix it well with the vegetables and serve immediately. Recipe courtesy of Rotis: Roasts for Every Day of the Week ...

Fry the lamb in batches until coloured. Add the onions to the same pan and cook for 5 minutes. Pop the lamb back in with the ...

Intimidated by lamb chops? Well, no more! This recipe is the best out there, and so simple to make. The broiler adds a ...

The kitchen would be warm and flooded with the smells of Dad’s roasting lamb shoulder or a freshly sacrificed chicken. Tall bottles of ale would be open on the bench and we kids would be piled ...

The shoulder is one of my favourite cuts of lamb. It has a little extra fat and is moist and delicious, perfect to stuff and roll. The feta, olives and anchovies add a wonderful flavour ...

Shoulder chops have a lot of ... F&W's guide to lamb chops elaborates on all four types with easy-to-follow recipes and chef-inspired cooking tips.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves. You don’t need ...