Cake Recipes
Cake Recipes, Baking Cakes, Traditional, Historic and Modern Cakes
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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 563 recipes in total:
| 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 |
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.
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.
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.
Recipe Information: 115
In many cultures, serving tea is an artform. Learn more about tea.
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.
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.
Recipe Information: 114
Everything you want to know about cake decorating sets.
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.
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.
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.
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.