Cooked lamb, left over from a roast joint, can be turned into so many different dishes that it is well worth buying a larger joint than you require for one meal just for the possibilities of the second meal. >more

Pan frying is the perfect way to cook tender cuts of lamb. It leaves the meat with a crisp, brown outside and a tender, juicy centre, and is every cook's dream of the quick answer to a gourmet dinner. >more

Lamb is a good choice for casseroles - the flavour blends well with a variety of herbs and spices, giving a wide repertoire of dishes from a basic theme, and the meat becomes meltingly tender. >more

Lamb is a rewarding meat to grill; whether you choose the cheaper or more expensive cuts, its flavour and tenderness are almost guaranteed if you grill it with care and serve it with imagination. >more