Carefully remove the lamb shanks to a warmed plate and cover with kitchen foil. Put the casserole over a high heat and simmer for 15 minutes, or until the sauce is slightly thickened. Taste and ...

This week, we introduce a recipe where a special sauce is made and applied on cooked lamb chops. “Although the meat is pan-fried in this recipe for the sake of home cooking, it tastes even ...

Indian-flavoured lamb meatballs are cooked in a wonderfully spicy sauce. If you don’t finish it all in one sitting, this tastes great re-heated the next day. Put the onion, chillies, ginger ...

Serve your roast lamb with an easy, and quick, mint sauce. This recipe is ready in minutes and freshly-made tastes better than shop-bought. This curry sauce recipe can be frozen in batches and ...

Rib chops are smaller and more tender; these make up a classic rack of lamb and are the most expensive. For this recipe, a ...

The sauce should thicken slightly but still retain some of its chunkiness. You can store it in the fridge in a sterilised jar with a tight-fitting lid – or use it immediately for these amazing lamb’s ...

1. Mix all the ingredients for the filling in a bowl and fry it in little oil, and cook till all the natural stock from the lamb evaporates. Keep aside to cool. 2. 2. Then knead the dough to a soft ...

Season to taste. 4. Place the lamb on the braai, fat side down, and sear for 3–4 minutes before turning and searing the other side. Season generously with salt when on the fire, then allow to rest ...