289 Recipes. One of the World’s Great Meats.
Lamb is bold, distinctive, and deeply satisfying — a meat that rewards patience and punishes nothing. From a quick-seared chop to a slow-roasted shoulder that melts off the bone after six hours, lamb is one of the most exciting proteins in any serious cook’s repertoire. The Lamb Cookbook brings you 289 recipes that honour this remarkable meat across a world of culinary traditions.
Inside you’ll find:
Lamb chops — grilled, pan-seared, and herb-crusted
Slow-roasted shoulders and legs — fall-apart tender
Rack of lamb — classic and contemporary preparations
Lamb shanks — braised, osso buco style, and slow-cooked
Ground lamb — kofta, meatballs, moussaka, and shepherd’s pie
Middle Eastern classics — shawarma, tagine, mansaf
Greek and Mediterranean lamb dishes
Indian lamb curries — rogan josh, korma, biryani
Stews, soups, and one-pot lamb meals
Whether you’re cooking lamb for the first time or you’ve been roasting shoulders for years, this collection gives you the range and confidence to make lamb a regular part of your table — not just a special occasion.
Author’s note:
“The first time I slow-roasted a lamb shoulder overnight and pulled it apart the next morning, I understood why so many of the world’s greatest cuisines celebrate this meat. It’s forgiving, flavourful, and absolutely worth the time. This book is my collection of everything I’ve learned about cooking lamb properly.”
— John Joy
289 recipes. Full table of contents. Lamb, done right.
