The Lamb Book

British & Irish

13 recipes in this chapter. Each one names the cut it needs.

Barnsley Chop, Anchovy Butter

Barnsley Chop, Anchovy Butter

Yorkshire · the double loin chop

30 min Mild Lancashire Hotpot

Lancashire Hotpot

Neck, onion, potato, three hours

3 h 15 Mild Irish Stew

Irish Stew

Four ingredients, and no browning

3 h Mild Shepherd’s Pie

Shepherd’s Pie

Lamb, or it is a cottage pie

2 h Mild Crown Roast of Lamb

Crown Roast of Lamb

Two racks, one crown, 48 hours' notice

1 h 45 Mild Sunday Roast Leg, Mint Sauce

Sunday Roast Leg, Mint Sauce

And a proper gravy

2 h 15 Mild Butterflied Leg, Mint & Garlic

Butterflied Leg, Mint & Garlic

A whole leg cooked in 35 minutes

1 h + marinating Mild Bangers, Onion Gravy & Mash

Bangers, Onion Gravy & Mash

The lamb version

50 min Mild Devilled Kidneys

Devilled Kidneys

On toast · a Victorian breakfast

40 min Hot Faggots in Onion Gravy

Faggots in Onion Gravy

The Black Country · liver in caul

2 h Mild Welsh Cawl

Welsh Cawl

Two days, two courses

3 h + overnight Mild Pressed Lamb Tongue, Salsa Verde

Pressed Lamb Tongue, Salsa Verde

Boil, peel, press, slice

4 h + overnight Mild Loin Chops with Mint Sauce and Crushed Peas

Loin Chops with Mint Sauce and Crushed Peas

Sunday lunch · the chop version

40 min No heat

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