The Lamb Book
127 ways with lamb and mutton
Every recipe names the cut it needs, and every cut is one we sell. Ask at the counter and we will cut it the way the recipe wants it.
Durban & South African
19 recipesNorth Indian & Mughlai
14 recipesBritish & Irish
13 recipesSingh's Sausages, Kebabs & Mutton Burgers
12 recipesFrench
11 recipesTurkish, Greek & Levantine
10 recipesItalian
10 recipesSpanish & Portuguese
8 recipesEast & Southeast Asian
7 recipesPersian, Afghan & Central Asian
6 recipesSouth Indian, Sri Lankan & Coastal
6 recipesMoroccan & North African
6 recipesCaribbean & Creole
5 recipesDurban & South African
Durban Mutton Curry
The one everything else is measured against
Mutton Bunny Chow
Quarter · half · full
Lamb Breyani, Durban Style
Layered, with lentils
Braai Chops, Monkeygland Baste
Saturday
Lamb Boerewors & Garlic-Chilli Wors
Two coils, one fire
Lamb Potjiekos
Three-legged pot · do not stir
Trotters & Sugar Bean Curry
Mutton trotter curry
Skopo — Sheep’s Head
Also called smiley
Afval Curry
The Sunday pot
Tripe & Samp
Mogodu
Frikkadels in Tomato Gravy
The way an aunty makes them
Denningvleis
Cape Malay · tamarind and allspice
Lamb Neck & Barley Soup
Winter, and the cheapest pot in the book
Sticky Braaied Riblets
Seriously underrated
Skilpadjies
Liver parcels in caul fat · muise
Masala Roast Leg of Lamb
Green masala, scored deep
Whole Lamb on the Spit
Function food · six hours
Biltong & Droëwors
Keeping it, cutting it, serving it
Lemon and Herb Chops for the Children’s End
The mild plate · every family braai
North Indian & Mughlai
Rogan Josh
Kashmir · roghan = fat, josh = heat
Lamb Nihari
Overnight stew · Delhi and Lahore
Keema Matar
Mince and peas
Galouti Kebab
Lucknow · "melting" kebab
Lamb Korma
Yoghurt, cashew, no tomato
Raan
Whole roast leg, Mughlai
Bhuna Gosht
Fried down until the gravy clings
Paya
Trotter soup · breakfast
Kaleji Masala
Liver, fried dry · 15 minutes
Hyderabadi Dum Biryani
Kacchi — raw meat, sealed pot
Mutton Champ
Braised then grilled chops
Lamb Pasanda
Beaten steaks in almond cream
Leg Chops, Dry Masala
Sukha gosht · the dry-fry
Tandoori Chops on the Coals
Tandoori chaap · the shortcut
British & Irish
Barnsley Chop, Anchovy Butter
Yorkshire · the double loin chop
Lancashire Hotpot
Neck, onion, potato, three hours
Irish Stew
Four ingredients, and no browning
Shepherd’s Pie
Lamb, or it is a cottage pie
Crown Roast of Lamb
Two racks, one crown, 48 hours' notice
Sunday Roast Leg, Mint Sauce
And a proper gravy
Butterflied Leg, Mint & Garlic
A whole leg cooked in 35 minutes
Bangers, Onion Gravy & Mash
The lamb version
Devilled Kidneys
On toast · a Victorian breakfast
Faggots in Onion Gravy
The Black Country · liver in caul
Welsh Cawl
Two days, two courses
Pressed Lamb Tongue, Salsa Verde
Boil, peel, press, slice
Loin Chops with Mint Sauce and Crushed Peas
Sunday lunch · the chop version
Singh's Sausages, Kebabs & Mutton Burgers
Singh’s Sausage on the coals
The house method
Singh’s Sausage Curry
Sausage breyani's cousin · Durban
Sausage & Egg Roti Roll
Saturday morning, every shop the group ever had
Toad in the Hole, Singh’s Mild
For the British counter
Cocktail Sausages, Honey & Chilli
Party pack · function food
Singh’s Sheesh Kebab
The moulding method · four heats
Singh’s Tikka Kebab
Whole-muscle skewers · four heats
Singh’s Shami Kebab
Lean mince and chana dal
Singh’s Sosaties
Cape Malay · apricot, curry, onion
The Singh’s Mutton Burger
The sear · four heats
Four Builds, One Patty
A burger board for the counter
Sheesh Kebab off the Skewer
The function table · every wedding
French
Navarin d’Agneau Printanier
Spring lamb and young vegetables
Gigot à la Boulangère
Leg roasted over potatoes, in the baker's oven
Carré d’Agneau Persillé
Rack with a parsley and garlic crust
Rognons à la Moutarde
Kidneys, cream, Dijon
Épaule d’Agneau Confite
Shoulder confit · seven hours
Filet d’Agneau, Sauce au Vin Rouge
Six minutes, and a sauce that takes an hour
Ris d’Agneau Meunière
Sweetbreads · pressed, floured, browned
Cervelle au Beurre Noisette
Brains in brown butter
Crépinettes
Flat sausages wrapped in caul
Selle d’Agneau Rôtie
Roast saddle · the centrepiece
Chump Chops, Garlic and Thyme
Côtes d'agneau · the bistro method
Turkish, Greek & Levantine
Adana Kebab
Turkey · hand-chopped, red pepper
Kleftiko
Greece · "stolen" lamb, sealed and buried
Kuzu Şiş
Turkey · cubed lamb skewers
Souvlaki
Greece · lemon, oregano, nothing else
Moussaka
Greece · aubergine, mince, béchamel
Kibbeh
Levant · bulgur shell, spiced filling
Lamb Shawarma
Stacked, roasted, shaved
Greek Lemon Roast Leg
With potatoes in the same tray
Mansaf
Jordan · lamb in fermented yoghurt
Kuzu Tandır
Turkey · slow-roast shoulder, three ingredients
Italian
Abbacchio alla Cacciatora
Rome · anchovy, vinegar, rosemary
Costolette Scottadito
Rome · "burn the fingers"
Osso Buco di Agnello
Lamb knuckles, gremolata
Ragù d’Agnello
For pappardelle · four hours
Rolled Breast, Porchetta-Style
The cheapest roast in the shop
Coratella con Carciofi
Rome · the whole pluck with artichokes
Agnello al Forno con Patate
Half leg, potatoes, one tray
Cotoletta d’Agnello alla Milanese
Crumbed, fried in butter
Saltimbocca d’Agnello
Sage, prosciutto-free, white wine
Spezzatino di Agnello con Fagioli
Lamb flap and beans
Spanish & Portuguese
Cordero al Chilindrón
Aragón · peppers, paprika, no water
Chuletillas al Sarmiento
Rioja · cutlets over vine cuttings
Riñones al Jerez
Kidneys in sherry · a tapas standard
Cordero Asado
Castile · shoulder, water, salt
Espetada
Madeira · bay laurel skewers
Migas con Cordero
Extremadura · shepherd's breadcrumbs
Croquetas de Cordero
The best use of leftovers in this book
Peri-Peri Lamb Flatties
Portugal by way of Mozambique
East & Southeast Asian
Xinjiang Cumin Lamb
孜然羊肉 · eight minutes in a wok
Chuanr
串儿 · street skewers, northern China
Mongolian Lamb Hot Pot
涮羊肉 · paper-thin, thirty seconds
Mutton Rendang
Sumatra · dry, dark, four hours
Sup Kambing
Malaysia · mutton bone soup
Grilled Lamb Rump, Ssamjang
Korean-style, wrapped in leaves
Lamb Pho-Style Noodle Soup
Vietnam · charred aromatics, clear broth
Persian, Afghan & Central Asian
Rendering Lamb Tail Fat
Dunba · a technique, not a dish
Chelow Kabab Koobideh
Iran · the national dish
Ghormeh Sabzi
Iran · herb stew with dried lime
Kabuli Pulao
Afghanistan · carrot, raisin, shank
Abgoosht (Dizi)
Iran · one pot, two courses
Samsa
Uzbekistan · tandoor pastries
South Indian, Sri Lankan & Coastal
Chettinad Mutton
Tamil Nadu · roasted, ground, fierce
Mutton Chukka Varuval
Dry-fried, pepper-heavy
Sri Lankan Black Mutton Curry
Kalu pol · roasted dark
Kothu Roti
Chopped on the griddle · Jaffna
Mutton Kola Urundai
Tamil spiced meatballs
Elumbu Rasam
Bone and marrow rasam · Tamil
Moroccan & North African
Lamb Tagine with Apricots
Morocco · tagine barkok
Mechoui
Morocco · butter, cumin, six hours
Harira
Morocco · the soup that breaks the fast
Merguez-Style Wors with Chickpeas
Using the Durban garlic & chilli wors
Kefta Mkaouara
Morocco · meatball tagine with eggs
Lamb & Chickpea Couscous
Friday couscous · seven vegetables
