Eat on the Green’s Craig Wilson, The Kilted Chef has some fresh ideas.
Roast lamb is a classic, but lamb is a versatile meat. A warming casserole using beer, gin or wine is always a winner, or try a Shepherd’s Pie – with fragrant Moroccan spices and a sweet potato topping.
Ask your butcher for guidance. Marinading or slow cooking less expensive cuts of lamb makes them meltingly tender. Prime cuts can be treated like a fillet steak and enjoyed rare. Quality is paramount, so look for Scotch lamb with a PGI mark, which ensures the highest standards of welfare.