Colin Fassnidge and Anthony Puharich are about to make your traditional lamb roast into a showstopper by updating it with Spanish flavours.

Elevate your Sunday roast with this slow-cooked braised lamb recipe. Chef, Alex Prichard serves a masterclass on how to expertly cook a lamb's neck paired with Merguez-stuffed zucchini flowers and sweet and salty Agrodolce peppers. If you're looking for a new way to enjoy a roast, this is it. Recipe note: Begin this recipe at least 4 hours ahead.

"The yoghurt will tenderise the lamb and create a great crust with the pecans." - Alanna Sapwell-Stone and Matt Stone Recipe note: Begin this recipe a day ahead This recipe is by Alanna Sapwell-Stone and Matt Stone

Ellie and Sam Studd dish up a hearty one-pot wonder which features an ancient Greek cheese that’s been kept under wraps for generations. It’s time you were in on the secret.

Recipe note: Begin this recipe 5 hours ahead. You’ll need a large stockpot.

Take your roast lamb game to the next level.

Taking a lesser-known cut with a less-than-glamourous name, Colin Fassnidge and Anthony Puharich bring you the new, more affordable lamb roast.

“This was one of the first dishes we all learned to cook – and perfect – with Mum, so it means a lot to us. Whenever Mum asked us what we wanted her to make for a special occasion the answer was always the same. It is one of the last meals she cooked for us, requested by Daniel for his 23rd birthday. We will always remember it, as her legacy lives on through us and in our hearts forever. Mum would be so proud to share this with you all – we hope you enjoy it as much as we do!” - Luke Mancuso

"Marinated artichokes are the secret to this stuffing – they tie in perfectly with the Greek-inspired flavours of the lamb." – Georgina Esdaile

"Roasts bring people together, turning a meal into a shared experience. The slow-cooked flavours and the tradition of carving make each occasion feel like a genuine celebration. For my family roasts, I usually turn to a perfectly roasted leg of lamb. I season the lamb with garlic and rosemary, then slow-cook it until it’s beautifully tender and flavoursome - simple, but truly delicious. It’s the kind of roast that makes any gathering feel special. My number-one rule for roasting meats is to let the meat come to room temperature before cooking; it ensures even cooking and a perfect roast. And don’t forget to rest it after it comes out of the oven – this lets the juices settle and keeps everything juicy and tender." – Matt Moran

The perfect roast lamb awaits, whether you're entertaining, or making dinner with the family. You will need a meat thermometer for this recipe.

Colin Fassnidge and Anthony Puharich get retro with a cut that’s fallen out of fashion, bringing it back with a crowd-pleasing share dish.

"If you want pullable rather than pink lamb, reduce temperature to 160°C/140°C fan-forced, loosely cover with foil and cook for 4 hours, adding the garlic and onion with 45 minutes to go. If you don’t have a heatproof blender, cool sauce until warm to touch before blending." - Matt Preston

"Lamb is extremely expensive back home, so lamb cutlets are a luxury. When eating cutlets, you know you’re celebrating." – Michael Rantissi

"For best results, prepare salsa criolla a few hours ahead to allow flavours to develop."