Celtnet Lamb-based Recipes and Cookery, Home Page





Welcome to Celtnet's Lamb Recipes Page — This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the lamb recipes added to this site. Along with goats, sheep represent the most ancient of farmed animals and they seem to have been domesticated several times on the Eurasian continent. Coming from a young animal, lamb is a very tender meat and lends itself to a whole manner of dishes. It is also an important meat in those cultures where other meats (such as pork) are proscribed. Here I have collected lamb recipes from all corners of the globe. You will find familiar recipes and ones that you have not encountered before. Enjoy...

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 Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 563 recipes in total:


Image link to Francatelli Victorian recipes section of the site

Cake Recipes

Cake Recipes, Baking Cakes, Traditional, Historic and Modern Cakes

Visit the Cookie Doctors!


Page 1 of 6

Pages: 1 2  3  4  5  6  >>  Last 

Ćevapčići
     Origin: Serbia
Babotee
     Origin: South Africa
Brown Windsor Soup
     Origin: British
Ćevapi
     Origin: Bosnia
Baeckeofe
     Origin: Germany
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
A fricasey of lamb-stones and sweetbreads
     Origin: British
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Buckingham-glazed Leg of Lamb
     Origin: American
Aaloo Gosht
(Mutton Curry with Potatoes)
     Origin: Pakistan
Barbecued Butterflied Leg of Lamb
     Origin: British
Burkinabe Spiced Lamb Balls
     Origin: Burkina Faso
Abacchio alla Cacciatora
     Origin: Italy
Barbecued Ginger Lamb
     Origin: American
Cafréal de Cordeiro
(Lamb Cafréal)
     Origin: Angola
Abbacchio alla Cacciatore
(Lamb Cacciatore)
     Origin: Italy
Barbecued Lamb Cutlets with Australian Spices
     Origin: Australia
Calderata al Jerez
(Lamb Stew with Sherry)
     Origin: Spain
Abbachio al Forno
(Italian Roast Baby Lamb)
     Origin: Italy
Barbecued Lamb Leg Steaks with Bilberry Sauce
     Origin: British
Cameroonian Suya
     Origin: Cameroonian
Adana Kebab
     Origin: Turkey
Barbecued Lamb Leg Steaks with Black Muscat and Rosemary Marinade
     Origin: American
Caribbean Carboande of Lamb
     Origin: Caribbean
Adobo Valentine Lamb
     Origin: America
Barbecued Lamb on Skewers
     Origin: British
Caribbean Cook-up
     Origin: Jamaica
Agneau au Cari
(Lamb Curry)
     Origin: Reunion
Barley Kail
     Origin: Scotland
Carre d'Agneau au Romarin
(Rack Of Lamb With Rosemary)
     Origin: France
Agneau Provençal au Jus Menthe Verte
(Roast Lamb Provençal with Mint Gravy)
     Origin: France
Basturma II
(Georgian Pomegranate Marinated Grilled Lamb)
     Origin: Ukraine
Cassava Soup
     Origin: Liberia
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Batata Mbattina
(Lamb and Potato Sandwich)
     Origin: Libya
Cawl
(Soup)
     Origin: Welsh
Aish bel-Lahm
(Bread with Lamb)
     Origin: Saudi Arabia
Batata Mbattina 2
(Lamb and Potato Patties)
     Origin: Libya
Cawl Cig Oen
(Lamb Broth)
     Origin: Welsh
Aliter haedinam sive agninam excaldatam
(Lamb Stew)
     Origin: Roman
Be'geh Zigni
(Lamb Stew with Spices)
     Origin: Eritrea
Cawl Cynhaeaf
(Harvest Broth)
     Origin: Welsh
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb)
     Origin: Roman
Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln
(Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes)
     Origin: Germany
Cawl Mamgu
(Grandma's Soup)
     Origin: Welsh
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb, Another Way)
     Origin: Roman
Bhuna Ghost
     Origin: India
Cawl Mamgu
(Granny's Broth)
     Origin: Welsh
Aliter Haedinam sive Agninam Excaldatam
(Roast Kid or Lamb)
     Origin: Roman
Biscuit-topped Lamb Casserole
     Origin: British
Cawl Traddodiadol Mewn Dull Ffrengig
(Traditional Broth in a French Style)
     Origin: Welsh
Aliter Haedum sive Agnum Assum
(Roast Kid or Lamb, Another Way)
     Origin: Roman
Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto
     Origin: American
Cawl Wstrys Bro Gŵyr
(Gower Peninsula Oyster Broth)
     Origin: Welsh
Aliter Haedus sive Agnus Syringiatus
(Boned Suckling Kid or Lamb, Another Way)
     Origin: Roman
Blanquette d'Agneau au Curry
(Curried Blanquettes of Lamb)
     Origin: Cote dIvoire
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Aliter [Iecinera] in Pulmonibus
(Another, of Lungs)
     Origin: Roman
Boiled Leg of Lamb
     Origin: British
Chakapuli
(Lamb and Plums In Herb Sauce)
     Origin: Russia
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Boiled Leg of Lamb à la Béchamel
     Origin: British
Chakchouka
     Origin: Tunisia
Ancient Haggis
     Origin: British
Boiled Meats Ordinary
     Origin: British
Chakhchoukha
     Origin: Algeria
Another way to Dress Sweetbreads
     Origin: British
Boko Boko
     Origin: East Africa
Charouf bil Pisselli o Chedra
(Lamb with Kishke and Peas)
     Origin: Libya
Ardshane House Irish Stew
     Origin: Ireland
Borghol bil Allouche
(Bulgur Wheat and Lamb Stew)
     Origin: Tunisia
Chorba Frik
(Green Wheat Soup)
     Origin: Tunisia
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Bosartma
(Lamb Stewed with Vegetables and Cherry Plums)
     Origin: Azerbaijan
Chorba Hamra
(Red Soup)
     Origin: Algeria
Arní e aiga Paschast
(Greek Easter Lamb or Kid)
     Origin: Greece
Bosnian Chorba
(Bosnian Lamb Soup)
     Origin: Bosnia
Chorbah
(Lamb and Vegetable Soup with Vermicelli)
     Origin: Tunisia
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Botswanan Lamb Pie
     Origin: Botswana
Cig Oen â Saws Llus
(Lamb with Bilberry Sauce)
     Origin: Welsh
Arni kai aspro phasoli Ragout
(Lamb and White Bean Ragoût)
     Origin: Greece
Bourek de Bilda
(Lamb and Egg Boureks)
     Origin: Algeria
Cig Oen Cymreig â Mêl
(Honeyed Welsh Lamb)
     Origin: Welsh
Arni se Avgolemno
(Greek Lamb in Egg Lemon Sauce)
     Origin: American
Braak
(Libyan Stuffed Vine Leaves)
     Origin: Libya
Cig Oen Cymreig Gyda Saws Mafon
(Welsh Lamb with Raspberry Sauce)
     Origin: Welsh
Aromatic Lamb
     Origin: Mediterranean
Braised Loin of Lamb
     Origin: British
Cig Oen Gyda Stwffin a Saws Bricyll
(Stuffed Lamb with Apricot Sauce)
     Origin: Welsh
Arvi aur Gosht ka Khatta Salan
(Taro Roots and Lamb in a Tangy Sauce)
     Origin: India
Braised Sweetbreads
     Origin: British
Cig Oen Mewn Mêl a Seidr
(Lamb in Honey and Cider)
     Origin: Welsh
Asharbal Leebia
(Libyan Soup 2)
     Origin: Libya
Braized Saddle of Lamb
     Origin: British
Cig Oen Rhost
(Roast Lamb)
     Origin: Welsh
Aubergine and Lamb Pizza
     Origin: Italy
Breast of Lamb and Green Peas
     Origin: British
Baamiye Suqaar
(Meat and Okra Stew)
     Origin: Somalia
Brik Dannouni
(Stuffed Lamb Turnovers)
     Origin: Tunisia

Page 1 of 6

Pages: 1 2  3  4  5  6  >>  Last 
cuts of lamb or mutton

Cuts of Lam or Mutton:

1 — Scrag Eng of Neck; A cheap, tought and rather fatty cut that is excellent for mince and slow stewing.
2 — Middle Neck; A tougher cut that is best used for casseroling and slow braising.
3 — Best End of Neck; A prime and tender cut, from which the rack of lamb and cutlets are derived. Best for rosting, pan frying and grilling.
4 — Loin; A tender cut often separated into medallions, noisettes and chops that can be fried or grilled. A whole loin is excellent for roasting. This is also where the saddle of lamb is derived form.
5 — Breast; A cheap cut that can be minced or rolled for slow braising, but which can also be roasted.
6 — Chump; A succulent and tender steak cut ideal for grilling, barbecuing or pan-frying.
7 — Leg; The classic ramb roasting joint, but can also be cut into steaks for pan frying or grilling.
8 — Hind Shank; A well-flavoured cut that is typically braised on the bone and which is excellent for tagines.
9 — Fore Shank; A well-flavoured cut that is typically braised on the bone.
10 — Shoulder; Another roasting joint that is tougher than the leg. Can be boned and stuffed and can also be braised.

Cooking Tips You Need Before Planning A Big Meal

By Greg James | Published 2011-11-29 09:23:52 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Art Of Preparing Tea

By Jenny Tompsona | Published 2011-12-02 06:24:26 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

In many cultures, serving tea is an artform. Learn more about tea.

Fusion Foods and Fusion Cooking

By gwydion | Published 2008-12-30 08:06:37 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.

Valentine's Day Recipes

By gwydion | Published 2010-03-23 10:29:18 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

February 14th, St Valentine's day is the day for lovers. The recipes given here will help your special Valentine's day celebration go with a swing.

Cake Decorating Set - Take Cake Decorating Into Your Own Hands

By Byron Dyson | Published 2011-12-02 23:58:40 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Everything you want to know about cake decorating sets.

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information: 115

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Smoothies and their Origins

By gwydion | Published 2010-03-23 10:31:45 | 2010 Recipes and Cookery Articles |

Recipe Information: 35

A smoothie is typically a blend of fruit, fruit juices and ice blended until smooth, often with the addition of a banana to give a thicker consistency. Modern smoothies, however, contain frozen yoghurt as a base constituent. Here you will find out about the history of smoothies as well as seeing two classic smoothie recipes.

All Things You Need To Know About Electric Cookers

By Michel Gerard | Published 2011-11-15 06:35:50 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Home cooking is slowly developing into an outdated concept as men and women are just too occupied to worry about preparing their own meals.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner