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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 379 recipes in total:
| Ćevapčići Origin: Serbia | Botswanan Lamb Pie Origin: Botswana | Crockpot Irish Stew Origin: Ireland |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Braak (Stuffed Vine Leaves) Origin: Libya | Crockpot Lamb with Sun-dried Tomato Pesto Origin: British |
| Abacchio alla Cacciatora 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 | Goan Lamb Xacutti Origin: Goa |
| Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Cranberry-orange Roast Lamb Origin: American | |
| Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Creamed Sweetbreads Origin: British |
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...
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...
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.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
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.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
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.
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.