“Everyone who knows me knows I love my lamb. This rolled lamb shoulder brings Mediterranean ingredients in to highlight this classic Sunday roast.” - Matt Moran

Take your roast lamb game to the next level.

Wrap shredded lamb and couscous in pita bread for tomorrow’s lunch box, says Shannon Bennett.

It doesn't get much better than slow-cooked lamb with a fresh and flavourful salad. Recipe by chef Scott Pickett, from Estelle Bistro, Saint Crispin, ESP and Pickett's Deli & Rotisserie.

Salsa verde is such a great sauce to pimp up your roast with and perfect topped over slow-roasted lamb.

Slow roasted until the meat is falling off the bone, these lamb ribs are tender and packed full of flavour. If 1.5kg seems like an obscene quantity for only four people, keep in mind that once they’re cooked, they will shrink considerably.

A lamb roast fit for a weeknight. It's hard to resist when served with green beans, olives and tomatoes.

There is nothing more comforting than a Sunday roast in a toasty warm dining room with your loved ones. Jason Atherton gives a stealthily healthy version of this classic dish with a cauliflower couscous - making for a lighter variation your family will love.

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.

“This recipe uses an often underutilised cut in smaller lambs, but as hoggets, the spare ribs are generous and juicy, especially when tenderised with yoghurt and green chermoula, then finished over fire.”

“I learnt this recipe at my first chef ’s job in London when I was working with Michelin-starred chef Tom Aikens. I cooked so many lamb shoulders, I started to hate them! But over the past few years, I’ve rediscovered the dish, and now I love cooking it. I want to bring people back to the table, to enjoy being together over a shared meal.” – Andy Hearnden. Recipe from Andy Cooks: The Cookbook (Oriana Press).

Take these little lamb lollipops to the next level with this punchy native seasoning.

"Grilling meat is not just for summer. Don’t be afraid to cook outside in the cold – it will be worth it and simple! Buckwheat is a soft and tender grain; a good alternative to rice with a more earthy taste. You’ll be surprised how much kids love this dish." - Marcus Papadopoulo Recipe note: Begin this recipe 2-3 days ahead. This recipe is by Marcus Papadopoulo

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

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