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You can also browse the following types of meat-based recipes:
| Meat-based Recipes | ||
| Beef Recipes | Chicken Recipes | Fish Recipes |
| Fowl-based Recipes | Game Recipes | Ham Recipes |
| Lamb Recipes | Mutton Recipes | Offal Recipes |
| Pork Recipes | Veal Recipes |
Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 359 recipes in total:
| Ćevapčići Origin: Serbia | Braak (Stuffed Vine Leaves) Origin: Libya | Crown Roast of Lamb Origin: British |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Braised Sweetbreads Origin: British | Curried Lamb Chops Origin: Fusion |
| Abacchio alla Cacciatora Origin: Italy | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia | Curried Mutton Origin: Aruba |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Brown Windsor Soup Origin: British | Cuscus bil-Bosla (Couscous with Lamb and Chickpeas) Origin: Libya |
| Adana Kebab Origin: Turkey | Brunei Murtabak (Meat Rotis) Origin: Brunei | Cuscus bil-Khodra (Couscous with Green Beans) Origin: Libya |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Buckingham-glazed Leg of Lamb Origin: American | Düğün Çorbası (Wedding Soup) Origin: Turkey |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Burkinabe Spiced Lamb Balls Origin: Burkina Faso | Deep-fried Sweetbreads Origin: British |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Cameroonian Suya Origin: Cameroonian | Dolma Mshakla (Stuffed Vegetables) Origin: Libya |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Dovga (Pea and Sorrel Soup with Meatballs) Origin: Azerbaijan |
| Ardshane House Irish Stew Origin: Ireland | Cassava Soup Origin: Liberia | Dundee Lamb Chops Origin: Scottish |
| Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Cawl (Soup) Origin: Welsh | Easter Greek Lamb Origin: Greece |
| Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Cawl Cig Oen (Lamb Broth) Origin: Welsh | Easter Leg of Lamb with Apricots Origin: British |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh | Egyptian Moussaka Origin: Egypt |
| Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Cawl Mamgu (Grandma's Soup) Origin: Welsh | El Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) Origin: Welsh | El-Ayne Tajine (Tagine with Prunes) Origin: Algeria |
| Aromatic Lamb Origin: Mediterranean | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh | Elaichi Gosht (Lamb With Cardamom) Origin: India |
| Asharbal Leebia (Libyan Soup 2) Origin: Libya | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh | Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece |
| Aubergine and Lamb Pizza Origin: Italy | Chakapuli (Lamb and Plums In Herb Sauce) Origin: Russia | Extumer Lamb Roast Origin: Germany |
| Babotee Origin: South Africa | Chakchouka Origin: Tunisia | Fakhthat Karoof Fil Forn (Libyan Roast Leg of Lamb) Origin: Libya |
| Baeckeofe Origin: German | Chorba Hamra (Red Soup) Origin: Algeria | Falscher Hase (False Hare) Origin: Germany |
| Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia | Chorbah (Lamb and Vegetable Soup with Vermicelli) Origin: Tunisia | Fassoulia (Green Bean Stew) Origin: Armenia |
| Barley Kail Origin: Scottish | Cig Oen â Saws Llus (Lamb with Bilberry Sauce) Origin: Welsh | Fetat Fuul (Broad Bean Stew) Origin: Libya |
| Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh | Fonnell Origin: English |
| Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya | Cig Oen Rhost (Roast Lamb) Origin: Welsh | Forshmak (Georgian Minced Meat Soufflé) Origin: Georgia |
| Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh | Fried Lamb with Onions Origin: China |
| Be'geh Zigni (Lamb Stew with Spices) Origin: Eritrea | Colonial Goose Origin: Ireland | Georgian Lamb and Bean Stew Origin: Georgia |
| Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln (Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes) Origin: Germany | Cordula (Braided Lamb Intestiness) Origin: Italy | German Lamb Meatballs Origin: Germany |
| Bhuna Ghost Origin: India | Country Cork Irish Stew Origin: Ireland | Gigot de Mouton (Lamb Roast in White Wine) Origin: Mauritius |
| Biscuit-topped Lamb Casserole Origin: British | Couscous de Timbuktu Origin: Mali | Ginger and Lime Glazed Lamb Steaks with Rice Origin: Fusion |
| Boiled Meats Ordinary Origin: British | Couscous Marrakech Origin: Morocco | Goan Lamb Xacutti Origin: Goa |
| Boko Boko Origin: East Africa | Cranberry-orange Roast Lamb Origin: American | Golwythion Cig Oen gyda Rhosmari ac Afal (Lamb Chops with Rosemary and Apples) Origin: Welsh |
| Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Creamed Sweetbreads Origin: British | Golwython Oen Cymreig (Welsh Lamb Chops) Origin: Welsh |
| Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Crockpot Irish Stew Origin: Ireland | |
| Botswanan Lamb Pie Origin: Botswana | Crockpot Lamb with Sun-dried Tomato Pesto Origin: British |
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.