Find what you want using the menusThere are two. The one above my head is for the main recipe pages only. The one below gives you access to a variety of cooking articles, lamb recipes, hints and basic cooking skills that I have put together over the years. You will find these menus on every page in this site.Tip Of The WeekHow to Cook Leg of LambLeg of lamb can seem a daunting dish for the novice cook. In fact it is a very easy thing to prepare and gives spectacular results.These are my recipes for leg of lamb. They will take you step by step through one of the most rewarding meals you can prepare.Braised Lamb ShanksBy far the best and cheapest way to cook lamb shanks is in a slow cooker. That said, this recipe works very well in a slow (read 'very slow') oven and is further improved by reheatingButterfly of Lamb Butterfly of lamb is simply a leg of lamb from which the bone has been removed. You can either do this yourself (it’s not as difficult as it may seem) or get your butcher to do it for youLamb in Red WineMarinating a leg of lamb overnight in red wine, prior to cooking on the barbecue, will ensure great flavour, colour and texture when you come to cook it. The recipe also works well in a conventional ovenLamb with GarlicMy recipe here is loosely based on the Tuscan style of cooking roast leg of lamb. The key, as always, is to use the freshest ingredients possible. If you have garlic growing in your garden, so much the betterLamb With Herb Crust Roast leg of lamb is usually cut thickly to serve and that makes the idea of a herb crust a viable way of introducing new flavors to a popular family dishLamb RapidoOr how to impress your guests by perfectly roasting a whole leg of lamb on the barbecue in 10 minutes flat, while sipping wine and whistling DixieRoast Leg of LambLeg of lamb is the traditional Sunday roast in Australia and deserves better treatment than it sometimes gets to bring out the full, delicate flavour. The greatest crime is to overcook itWattleseed Leg of Lamb Roast leg of lamb is a great Aussie tradition and not just confined to Sunday lunches. Here it's given an extra Australian touch with the inclusion of native ingredients and a nicely exotic sauce.
Welcome to my kitchen!
Tip Of The Week
How to Cook Leg of Lamb
Leg of lamb can seem a daunting dish for the
novice cook. In fact it is a very easy thing to
prepare and gives spectacular results.
These are my recipes for leg of lamb. They
will take you step by step through one of the
most rewarding meals you can prepare.
Braised Lamb Shanks
By far the best and cheapest way to cook lamb shanks
is in a slow cooker. That said, this recipe works very
well in a slow (read 'very slow') oven and is further
improved by reheating
Butterfly of Lamb
Butterfly of lamb is simply a leg of lamb from which the
bone has been removed. You can either do this
yourself (it’s not as difficult as it may seem) or get your
butcher to do it for you
Lamb in Red Wine
Marinating a leg of lamb overnight in red wine, prior to
cooking on the barbecue, will ensure great flavour,
colour and texture when you come to cook it. The
recipe also works well in a conventional oven
Lamb with Garlic
My recipe here is loosely based on the Tuscan style of
cooking roast leg of lamb. The key, as always, is to use
the freshest ingredients possible. If you have garlic
growing in your garden, so much the better
Lamb With Herb Crust
Roast leg of lamb is usually cut thickly to serve and that
makes the idea of a herb crust a viable way of
introducing new flavors to a popular family dish
Lamb Rapido
Or how to impress your guests by perfectly roasting a
whole leg of lamb on the barbecue in 10 minutes flat,
while sipping wine and whistling Dixie
Roast Leg of Lamb
Leg of lamb is the traditional Sunday roast in Australia
and deserves better treatment than it sometimes gets
to bring out the full, delicate flavour. The greatest crime
is to overcook it
Wattleseed Leg of Lamb
Roast leg of lamb is a great Aussie tradition and not
just confined to Sunday lunches. Here it's given an
extra Australian touch with the inclusion of native
ingredients and a nicely exotic sauce.
