Settle in for a low and slow afternoon of cooking with this sumptuous lamb shanks recipe. Served with a juicy and fragrant curry sauce, Opel Kahn's traditional Bengali recipe uses aromatic spices like garam masala, ginger paste, cardamom and turmeric to lift the rich flavours of the lamb and create a feast for the senses. Perfect for winter weekends inside or when entertaining at home, this delicious lamb shanks recipe is proven to be a crowd-pleaser. This recipe us by Opel Kahn. Recipe note: You’ll need a deep flameproof baking dish that fits 4 lamb shanks. Begin this recipe at least 4 hours ahead.

"The trick with cauliflower rice is to take your time. Make it in small batches using the pulse button on your food processor to control the texture, so you don’t end up with mush." – Lucy Nunes

This lamb pide recipe is just the thing you need when you're entertaining or looking for something to bring to your next social gathering. Aromatic, juicy lamb mince is wrapped in warm parcels of pide dough (which you have a very easy recipe for) making the ultimate savoury snack in cool weather. Once you make this recipe, you'll never go back.    

"This is our lighter take on a Sunday roast, just like Grandma would make. Pro chef tip: if there’s leftover pesto the next day, this will elevate pasta night - fold through with loads of pecorino, some chopped Sicilian olives and anchovies." – Joey Astorga This recipe is by chef Joey Astorga from The Waratah

“Many cultures around the world have their version of skewered meat cooked over a hot grill. These Abruzzo-style small lamb skewers are always a crowd pleaser. Zingy salsa and chilli peppers cut through the saltiness and fattiness of the meat.” – Kate Zoeller Recipe note: You’ll need 16-18 skewers, soaked in water for at least 30 minutes if wooden. This recipe is by Kate Zoeller, head chef at Genovese Coffee House

“Fiona Hammond is a Mornington Peninsula-based food stylist and recipe developer who has been working with Torello Farm since we opened the Farm Gate back in 2017. Each week, she develops a recipe for us using seasonal produce. When local limes are plentiful, Torello’s farmhouse kitchen makes a gin & lime marmalade using Bass & Flinders gin, and in this recipe, Fiona has paired our signature marmalade with our free-range Dorset Down lamb ribs.” - Sophie O'Neil, director of Torello Farm.

"The reason we chose this dish is because it highlights seasonal produce and very much is the style of food we like to cook and, more importantly, eat!" – Connor Black and Gary Doyle.

"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

In this warming spiced lamb pie recipe, Warren Mendes draws on the Indian  flavours South Africa has taken inspiration from. Derived from the traditional Indian samosa, this South African take celebrates the country's multicultural culinary scene using traditional Indian spices to create a large savoury lamb pie, perfect for sharing. There's even a cheat's puff pastry recipe to make the ultimate buttery, flaky crust. You can also substitute store-bought puff pastry to save time. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Available June 1, 2024. Photography by Toby Murphy.

"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

If you're after a hearty dish for dinner, Colin Fassnidge has done the legwork for you. This recipe is as easy as pie.

This classic Kashmiri curry gets an easy upgrade, using lamb mince to save on time. But you needn't worry – it still packs a serious flavour punch!

"This hearty soup is a meal in a bowl. It is very much inspired by Iraqi kubba hamuth." - Yotom Ottolenghi

"The roast is a dish I’ve always gravitated to. Moving around the world throughout my career, it’s been the one meal I love to cook for friends." - Joseph Lidgerwood Recipe note: You’ll need a large flameproof roasting pan and a 2L baking dish. This recipe is by Joseph Lidgerwood.

"Chapli is a popular Afghani street-food, served in a wrap. It can be elevated with salad, chips and sauce." – Roya Moeen. This recipe is by Roya Moeen.