Welcome to my kitchen! Find what you want using the menus There 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 Week How to Cook Shoulder of Lamb Shoulder of lamb is often regarded as an inferior meat, largely I think because although it roasts well, it’s difficult to carve. I think the meat is much sweeter than that of the leg and it’s worth taking the extra trouble for the flavor alone. Lamb Couscous  Couscous is a coarse-grained semolina that is widely used instead of rice in much of southern Europe and north African countries such as Morocco. You can easily substitute chicken for the lamb in this recipe and still have a great dish. Navarin of Lamb  My recipe for navarin of lamb is one of many variations on this classic French dish. Use fresh ingredients and just about any of the cheaper cuts of lamb you like. If, like me, you use shoulder get the butcher to bone it out for you.