Welcome to the Celtnet Lamb Recipes 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...

Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 138 recipes in total:


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Abacchio alla Cacciatora
     Origin: Italy
Elaichi Gosht
(Lamb With Cardamom)
     Origin: India
Lamb Madras
     Origin: India
Aliter haedinam sive agninam excaldatam
(Lamb Stew)
     Origin: Roman
Fonnell
     Origin: English
Lamb Pasanda
     Origin: India
Alter Haedinam Sive Agninam Excaldatam
(Steamed Lamb)
     Origin: Roman
Fried Lamb with Onions
     Origin: China
Lamb Rogan Josh
     Origin: India
Arni Gemisto me Horta ke Feta
(Leg of Lamb Stuffed with Greens and Feta)
     Origin: Greece
Gigot de Mouton
(Lamb Roast in White Wine)
     Origin: Mauritius
Lamb Shank and Parsnip Pie
     Origin: New Zealand
Babotee
     Origin: South Africa
Ginger and Lime Glazed Lamb Steaks with Rice
     Origin: Fusion
Lamb Stew
     Origin: Ancient
Baeckeofe
     Origin: German
Goan Lamb Xacutti
     Origin: Goa
Lamb Stifado
     Origin: Cyprus
Barley Kail
     Origin: Scottish
Golwython Oen Cymreig
(Welsh Lamb Chops)
     Origin: Welsh
Lamb Tagine with Artichokes
     Origin: Morocco
Be'geh Zigni
(Lamb Stew with Spices)
     Origin: Eritrea
Green Bean Bredie
     Origin: South Africa
Lamb Tikka
     Origin: India
Bhuna Ghost
     Origin: India
Guard of Honour
     Origin: British
Lamb with Spinach
     Origin: Mauritius
Boiled Meats Ordinary
     Origin: British
Haenau Cig Oen gyda Pannas a Chennin
(Layers of Lamb with Parsnips and Leeks)
     Origin: Welsh
Lamb, Wild Greens and Lemon Tagine
     Origin: British
Boko Boko
     Origin: East Africa
Haggis
     Origin: Scottish
Lancashire Hot Pot
     Origin: England
Brown Windsor Soup
     Origin: British
Hairst Bree
(Harvest Broth)
     Origin: Scottish
Liver Oporto
     Origin: Portugal
Burkinabe Spiced Lamb Balls
     Origin: Burkina Faso
Herb-crusted Lamb with Creamy Morel Potatoes
     Origin: British
Liver Oxyrhynchus
     Origin: Roman
Cameroonian Suya
     Origin: Cameroonian
Irish Lamb Stew
     Origin: Irish
Llwynau Cig Oen Rhost
(Roast Saddle of Welsh Lamb)
     Origin: Welsh
Cassava Soup
     Origin: West Africa
Isi Ewu
(Spiced Goat Head)
     Origin: Nigeria
Mafé
     Origin: Senegal
Cawl
(Soup)
     Origin: Welsh
Isicia Omentata
(Roman Burgers)
     Origin: Roman
Maffe aux Legumes Arachid
(Beef or Lamb in Peanut Butter)
     Origin: Senegal
Cawl Cig Oen
(Lamb Broth)
     Origin: Welsh
Jollof Rice with Lamb
     Origin: Mali
Magic Lamb
     Origin: Namibia
Cawl Cynhaeaf
(Harvest Broth)
     Origin: Welsh
Kansiyé
     Origin: Guinea
Maqluba
(Arabic Upside Down Dish)
     Origin: North Africa
Cawl Mamgu
(Grandma's Soup)
     Origin: Welsh
Keleya Zaara
(Tunisian Lamb with Saffron)
     Origin: Tunisia
Mauritanian Lamb Couscous
     Origin: Mauritania
Cawl Wstrys Bro Gŵyr
(Gower Peninsula Oyster Broth)
     Origin: Welsh
Kerrieboontjies
(Curried Beans)
     Origin: South Africa
Mediterranean Lamb in a Dijon Mustard Sauce
     Origin: Mediterranean
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Koozy
(Leg of Lamb)
     Origin: Middle East
Merguez Sausage
     Origin: Tunisia
Chakchouka
     Origin: Tunisia
Kuskus
     Origin: North Africa
Meshoui
(Moroccan Lamb)
     Origin: Morocco
Chorbah
(Lamb and Vegetable Soup with Vermicelli)
     Origin: Tunisia
Lamb & Water Mint Meatballs
     Origin: British
Moroccan Braised Lamb
     Origin: Morocco
Cig Oen â Saws Llus
(Lamb with Bilberry Sauce)
     Origin: Welsh
Lamb and Cardamom
     Origin: Ethiopia
Moroccan Grilled Lamb Salad with Orichette
     Origin: Morocco
Cig Oen Cymreig â Mêl
(Honeyed Welsh Lamb)
     Origin: Welsh
Lamb Biryani
     Origin: India
Moroccan Harira
     Origin: Morocco
Cig Oen Rhost
(Roast Lamb)
     Origin: Welsh
Lamb Chops with Green Herbs
     Origin: Fusion
Moroccan Spice-rubbed Leg of Lamb
     Origin: Morocco
Couscous de Timbuktu
     Origin: Mali
Lamb Chops with Pepper Sauce
     Origin: British
Moroccan Spiced Lamb Shanks
     Origin: Morocco
Couscous Marrakesh
     Origin: Morocco
Lamb Chops with Pine-nut Lemon Crust
     Origin: Fusion
Mouton aux Arachides
(Lamb in Peanut Sauce)
     Origin: Benin
Crown Roast of Lamb
     Origin: British
Lamb Cobbler
     Origin: England
Mutton Stew with Pignuts
     Origin: British
Dundee Lamb Chops
     Origin: Scottish
Lamb Cutlet Casserole
     Origin: British
Navarin of Lamb
     Origin: France
Easter Greek Lamb
     Origin: Greece
Lamb Dhansak
     Origin: India
Pastai Nos Priodas
(Wedding Night Pasty)
     Origin: Welsh
Easter Leg Of Lamb With Apricots
     Origin: British
Lamb Dupiaza
     Origin: India
Pastai Oen Cymreig
(Welsh Lamb Pie)
     Origin: Welsh
Egyptian Moussaka
     Origin: Egypt
Lamb Jalfrezi
     Origin: India
El Ham Lahlou
(Sweet Lamb for Ramadan)
     Origin: Algeria
Lamb Koftas
     Origin: North Africa

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Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information:

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.


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