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You can also browse the following types of meat-based recipes:
Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 384 recipes in total:
| Ćevapčići Origin: Serbia | Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Creamed Sweetbreads Origin: British |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Botswanan Lamb Pie Origin: Botswana | Crockpot Irish Stew Origin: Ireland |
| Abacchio alla Cacciatora Origin: Italy | Braak (Stuffed Vine Leaves) Origin: Libya | Crockpot Lamb with Sun-dried Tomato Pesto Origin: British |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Braised Sweetbreads Origin: British | Crown Roast of Lamb Origin: British |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia | Curried Lamb Chops Origin: Fusion |
| Adana Kebab Origin: Turkey | Brown Windsor Soup Origin: British | Curried Mutton Origin: Aruba |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Brunei Murtabak (Meat Rotis) Origin: Brunei | Cuscus bil-Bosla (Couscous with Lamb and Chickpeas) Origin: Libya |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Buckingham-glazed Leg of Lamb Origin: American | Cuscus bil-Khodra (Couscous with Green Beans) Origin: Libya |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Burkinabe Spiced Lamb Balls Origin: Burkina Faso | Düğün Çorbası (Wedding Soup) Origin: Turkey |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Cameroonian Suya Origin: Cameroonian | Deep-fried Sweetbreads Origin: British |
| Ardshane House Irish Stew Origin: Ireland | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France | Dolma Mshakla (Stuffed Vegetables) Origin: Libya |
| Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Cassava Soup Origin: Liberia | Dovga (Pea and Sorrel Soup with Meatballs) Origin: Azerbaijan |
| Arnί e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Cawl (Soup) Origin: Welsh | Dundee Lamb Chops Origin: Scottish |
| Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Cawl Cig Oen (Lamb Broth) Origin: Welsh | Easter Greek Lamb Origin: Greece |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh | Easter Leg of Lamb with Apricots Origin: British |
| Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Cawl Mamgu (Grandma's Soup) Origin: Welsh | Egyptian Moussaka Origin: Egypt |
| Aromatic Lamb Origin: Mediterranean | Cawl Mamgu (Granny's Broth) Origin: Welsh | El Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria |
| Asharbal Leebia (Libyan Soup 2) Origin: Libya | Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) Origin: Welsh | El-Ayne Tajine (Tagine with Prunes) Origin: Algeria |
| Aubergine and Lamb Pizza Origin: Italy | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh | Elaichi Gosht (Lamb With Cardamom) Origin: India |
| Babotee Origin: South Africa | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh | Elleniké arnié aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece |
| Baeckeofe Origin: German | Chakapuli (Lamb and Plums In Herb Sauce) Origin: Russia | Extumer Lamb Roast Origin: Germany |
| Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia | Chakchouka Origin: Tunisia | Fakhthat Karoof Fil Forn (Libyan Roast Leg of Lamb) Origin: Libya |
| Barley Kail Origin: Scottish | Chorba Hamra (Red Soup) Origin: Algeria | Falscher Hase (False Hare) Origin: Germany |
| Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Chorbah (Lamb and Vegetable Soup with Vermicelli) Origin: Tunisia | Fassoulia (Green Bean Stew) Origin: Armenia |
| Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya | Cig Oen â Saws Llus (Lamb with Bilberry Sauce) Origin: Welsh | Fetat Fuul (Broad Bean Stew) Origin: Libya |
| Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh | Fonnell Origin: English |
| Be'geh Zigni (Lamb Stew with Spices) Origin: Eritrea | Cig Oen Rhost (Roast Lamb) Origin: Welsh | Forshmak (Georgian Minced Meat Soufflé) 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 | Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh | Fried Lamb with Onions Origin: China |
| Bhuna Ghost Origin: India | Colonial Goose Origin: Ireland | Georgian Lamb and Bean Stew Origin: Georgia |
| Biscuit-topped Lamb Casserole Origin: British | Cordula (Braided Lamb Intestiness) Origin: Italy | German Lamb Meatballs Origin: Germany |
| Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Origin: American | Country Cork Irish Stew Origin: Ireland | Gigot de Mouton (Lamb Roast in White Wine) Origin: Mauritius |
| Boiled Meats Ordinary Origin: British | Couscous de Timbuktu Origin: Mali | Ginger and Lime Glazed Lamb Steaks with Rice Origin: Fusion |
| Boko Boko Origin: East Africa | Couscous Marrakech Origin: Morocco | |
| Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Cranberry-orange Roast Lamb Origin: American |
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.
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...
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.