Lamb + Boil recipes (9)

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Beef, veal or lamb stock

Recipe by: Maggie Pannell

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You can use fresh, raw, or cooked bones to make a meat stock, plus any lean meat scraps. Trim any fat or fatty skin from meat or bones before using for the stock.

Burns Night Haggis

Recipe by: Holdenalix

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This is a traditional haggis straight out of Scotland. Try making your own for Burns Night.

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Hotpot with golden parsnips

Recipe by: Norma MacMillan

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Middle-Eastern influences bring beans, aubergines, apricots, garlic and warm spices to this lamb hotpot, but the topping is in traditional British style – a golden layer of parsnip slices.

Lamb Cawl

Recipe by: iluvbread

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A hearty Welsh stew.

Lamb Mulligatawny

Recipe by: livlailaandbella

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A traditional Indian soup that has been Westernised. One of my favourites, and quite simple to make.

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Lamb noisettes with fig and kumquat sauce

Recipe by: Brenda Houghton

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Tender pieces of lamb spread with garlic and herbs are served with a fruity sauce. Try serving with potatoes and a green vegetable such as broccoli.

Lamb, Potato and Sun-dried Tomato Salad

Recipe by: Jan Cutler

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Packed with flavour, this express salad makes an unusual all-in-one supper dish. Toss the warm ingredients in the dressing so that the richness of mint, balsamic vinegar and mustard will be absorbed and accentuated. Delicious!

Ria's Welsh Cawl

Recipe by: riallews

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"Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat -- Cattwg the Wise. Cawl (Pronounced 'cowl') is just like any other old farmhouse soup or stew. We pick up whatever is in season, chuck it in a pot and boil it for a day, then guzzle it up the next day and moan about how much our belly aches afterwards.

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