If you have some leftover lamb after your Sunday roast, I’ve got the perfect recipe to try something different. This lamb stir fry uses store cupboard ingredients to make a delicious, easy and healthy dish which is ready in minutes. Using lamb in a stir fry is quite unusual but it works really well. Slow cooked shredded lamb seems to soak up the flavours from the sauce and become lovely and soft in no time. You can use whatever veggies you have lying around and some cooked stir fried rice stirred through at the end would also work really well.

Roast leg of lamb is always a winner. Although it is a pricier cut, it really does go a long way and you can do a lot with leftover lamb. For me, lamb goes so so well with the creamy richness of dauphinois potatoes and some simply steamed green veg on the side. Anchovies, garlic and rosemary are a marriage made in heaven and with a sweet but umami rich redcurrant jus with marmite, red wine and Worcestershire sauce, this is Sunday comfort food heaven.

I love a traditional Sunday roast, but sometimes, a comforting curry is just what you need to set you up for the week. This recipe will feed an army at a really low cost. Great for a dinner party and also ideal for freezing and keeping on hand whenever you’re in need of an emergency meal fast. I have priced this out to include the rice but not the naan breads which I’ll post as a separate recipe. Lamb shanks are such a good cut of meat - not only are they delicious, but they go such a long way and the bones add so much flavour. As with most rich meat dishes this also really benefits from a night in the fridge.

For a special roast, why not try my recipe for this summery dish. I love any meal which involves lots of different dishes for everyone to dig in to. The flavours and textures here work really well together and the best part is, each component part can be made ahead which makes for easy entertaining when feeding a crowd. Just delicious.

This is my kind of Sunday roast. Shove the lamb in the oven in the morning and in a few hours you’re left with the most succulent, tender meat and a few lovely crispy bits from the bottom of the roasting tray (i.e. the best bits). Leg of lamb is a more expensive piece of meat but this fed 7 people comfortably so if you are looking for a special joint as a celebration meal, you do get your money’s worth. The spices used throughout this recipe also make this more expensive than most of the recipes I post, but hopefully if you do make this meal, you’ll find that sometimes it’s ok to splash out for a special occasion. The buttery saffron rice soaks up all the juices and is studded with dried fruit, chopped nuts, cinnamon, bay leaves, and cardamom pods. When it’s left in the pan on a really low temperature it also forms this lovely crispy buttery crust on the bottom which is so so good.

This recipe is a winner. The spiced marinaded lamb leg steaks are so flavoursome and tender and when combined with the salty, creamy whipped feta, zingy pine nut salsa, sweet roasted veg, juicy roasted tomatoes and fluffy flatbreads, it is a dish full of texture and flavour which feels like a real treat. It is my favourite type of food which can be piled high on a big platter and put in the middle of the table for everyone to help themselves.

This is one of my favourite recipes I have tested lately and one I will return to again and again. I wanted to come up with an ultimate pasta ragu recipe using lamb shoulder which falls apart, slow cooked in a rich sauce flavoured with anchovies, olives, capers, white wine, parmesan and plenty of herbs. Although decadent, by using white wine and chicken stock, this ragu is surprisingly light and not too heavy at all - meaning you can happily eat bowl after bowl (in fact I’d encourage this).

I love any kind of spiced marinaded lamb and after several tries, I think I might have found the perfect lamb marinade. If you can, do marinade the chops in the fridge overnight. It just helps the flavours to really sink into the meat and make it extra tender and juicy. Paired with a fresh and zingy slaw it is a marriage made in heaven.

With this dish I tried to combine some of my favourite Middle Eastern flavours. These are up there with some of the best meatballs I’ve ever made - the crunch from the pistachios, saltiness from the feta, freshness from the herbs and sweet, sticky glaze from the pomegranate molasses made them completely moreish. With a refreshing tomato and olive sumac salad, bulgur wheat tabbouleh, tzatziki and homemade flatbreads to mop up all the deliciousness, this is my favourite type of food.