Is there anything better than a hearty lamb dish on a cool winter’s day? We sure don’t think so. Here we’ve rounded up 55 of our favourite warming soups, curries, stews and family favourites that hero lamb.
"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
"This is a labour of love, but the time spent on preparation and cooking is well worth it. Like most braises or stews, it’s a dish that tastes even better the next day. It’s my go-to when entertaining over the winter months at the farm." - Matt Moran Recipe note: Begin this recipe a day ahead. You’ll need a large, deep 3L ovenproof frypan.
These Middle Eastern-inspired pies are full of aromatic spices, and they taste just as good as they smell!
"This hearty soup is a meal in a bowl. It is very much inspired by Iraqi kubba hamuth." - Yotom Ottolenghi
These individual lamb hotpots are sure to impress at the dinner table.
"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
"Australia’s rugged bush and the hot hills of Greece are united in their love of lamb. In fact, the story behind that jumbuck in Waltzing Matilda and the creation of Greece’s kleftiko lamb are bizarrely similar – both are hymns to sheep-stealing. Perhaps here we’d call it ‘Klepto Lamb’. This dish is an homage to both traditions, but asks: ‘If we can have mint sauce with lamb, why can’t we use other herbs?" – Matt Preston
Even the kids will love this rich, mild curry.
“There’s nothing like fall-apart lamb” - Hayden Quinn.
This recipe makes good use of a long cooking time. Remove the lamb meat from the bone and use it for a pie filling if you don’t want to eat it all at once!
Take your roast lamb game to the next level.
Turkey and goose are so traditional. I like to shine a light on lesser-known cuisines at Christmas, says Matt Preston.
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.
Wrap shredded lamb and couscous in pita bread for tomorrow’s lunch box, says Shannon Bennett.
Just when you thought a slow-cooked lamb curry couldn't get any better, we put it in a pie.
