“There’s something deeply satisfying about a slow-roasted lamb that requires minimal effort but delivers big reward. This version – rubbed with cumin, salt and a touch of sugar – falls effortlessly off the bone, its richness perfectly complemented by a sticky-sweet sauce of roasted grapes and bright lemon. The rub lightly cures the lamb, enhancing its flavour in just 30 minutes before roasting; the flavour develops further as the lamb roasts. After three hours of cooking, the heat is turned up and the grapes are added, caramelising and releasing their juices, which commingle with the lamb juices in the pan, resulting in a glossy sauce that clings to the lamb. Pair it with crispy potatoes, a sharp green salad, or lean into the spiced undertones with fragrant rice. However you serve it, this slow-cooked lamb is the kind of dish that feels both special and effortless.” – Yotam Ottolenghi.

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

"Normally, I serve this dish with yoghurt flatbread, tahini yoghurt and onion and sumac salad. I shred the lamb after cooking and serve it on top of flatbread, with the salad and yoghurt. This can also be done on the barbecue. Sometimes I cook the bread underneath the spit, letting the fat drip onto it." - Ella Mittas

“You can’t eat lamb without mint sauce,” says Matt Moran of this recipe for his signature lamb shoulder. You’ll need to start this recipe a day ahead. The flavours of the slow-roasted lamb develop beautifully over time, so it will make great leftovers the next day. Bring lamb to room temperature before shredding, and toss through salad leaves, using the mint salsa as a dressing.

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

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.

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

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.

Mojo verde adds a herby twist to this perfect slow-cooked lamb shoulder.

"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

This slow-cooked lamb leg will have you glad it's winter. Begin this recipe 5 hours ahead.

"I’m told this lamb dish originates from the kitchens of the Mughals (early South Asian empire). Lamb is usually marinated with yoghurt (a natural tenderiser), lots of ginger and garlic plus a host of warm spices, then baked in a tandoor or clay oven, but it works well in a regular oven, too. I like to offer the lamb cooked medium to medium-rare, but the choice is yours. Instead of serving it with rice, you can try it with couscous or roti." - Tony Tan Recipe note: Begin this recipe at least 4 hours ahead This recipe is an edited extract from Tony Tan’s Asian Cooking Class by Tony Tan, Murdoch Books, AU$59.99. Available now.

Take your roast lamb game to the next level.

Lamb rump makes for a quick-cooking alternative to the classic roast lamb.

Take a trip via the Middle East with this flavour-packed recipe.