Shoulder of Lamb is preferred to leg by many people for its delicate flavour. It can be plainly roasted, but it is easier to carve if it has been boned and stuffed.

French Spring Lamb  -  This is a colourful and fresh-tasting casserole of spring lamb combined with a selection of tender vegetables. Its French name is Navarin printanier.

Lamb Bourguignon  -  Requires a boned shoulder of lamb

Lamb in a Blanket  -  Tender chunks of lamb are covered with a 'blanket' of delicately flavoured sauce.

Lamb Korma  -  This casserole in the Indian tradition is marinated in a spicy yoghurt mixture.