The King of the Roasting Tin

Lamb is my desert island meat. There’s a depth of flavour to it that nothing else quite matches, and it takes to bold spices, fresh herbs, and slow cooking like it was born for all three. Growing up with Middle Eastern and Mediterranean food as part of everyday life meant lamb was never just a Sunday roast ingredient, it was shawarma and kofta and slow-braised tagine and a dozen other things that made it feel exciting and endlessly versatile. That relationship with lamb has only deepened over nearly thirty years of cooking it every which way.

Whether you’re after something that melts clean off the bone after hours in the pot, a quick midweek fix of seared cutlets with something punchy alongside, or a slow-roasted leg that fills the whole house with an incredible smell, lamb delivers every single time. It rewards patience when you give it time and responds beautifully to confidence when you don’t. This collection covers the full range, from fast and flavourful to low and slow, because lamb deserves to be on your table far more often than just Easter Sunday.