Who’s cooking lamb tomorrow and how are you doing it ?

[Lardlizard]

I’m thinking lamb ribs on the bbq

I've got a shoulder that I'm slow cooking. We're having roasted carrots, roast potatoes, broccoli, cauliflower and peas. And mint sauce.

I'm making a hot pot with lamb mince from the freezer. Better than nowt

I've got a rolled lamb shoulder but I've never roasted lamb before so don't really know what I'm doing with it.

We've got lamb chops, the bbq seems a good idea.

Slow roasted Greek style. Six hours in the oven with lemon and herbs and garlic till it falls off the bone

I'm slow cooking a leg, worked out a few years back that it is so much less stressful than trying to roast it to just pink. Served with white beans, green beans and potatoes. I am tempted to do potato bake rather than roasties as that will be equally forgiving in terms of timing.

I have lamb breast. It's going in the slow cooker before bed with mint, garlic and rosemary.

I'm making slow cooked pulled lamb in pomegranate..its ace www.google.com/amp/s/www.bbcgoodfood.com/recipes/pulled-lamb-shoulder-sticky-pomegranate-glaze%3famp

leg of lamb here. I am going to slow roast it in the oven with oregano, rosemary, lemon and garlic.

I'll be having it with mashed white beans (tinned cannellini beans with juice from roasting tin topped in) but the DC will demand roast potatoes. Dh will probably have both!

I've got a small boneless leg joint. Planning on serving with garlicky new potatoes, creamed spinach, and roasted cauliflower.

Roast leg of lamb and all the trimmings. Might slow the Easter egg consumption if they are full of roast dinner lol.

What's lamb breast, Glen?

I've got a leg, going to roast it with potatoes, maybe dauphinoise or roast, and veg. Yum!

Leg of lamb following Delia’s with Shrewsbury sauce. I really like the sound of pulled lamb in pomegranate though.

half shoulder of lamb and that 'lamb' was a big bugger. I pity its mother pushing that one out. I intend to eat it all and the bone will go to the 3 legged fox that lives in the shrubbery over the way.
Veg? Dunno yet, but I've got a light green cabbage,baby tats,onions,oh!and battered onion rings.Got mint sauce,will make onion gravy OR use gravy granules.I'll be drinking sauvignon blanc from a 2.25 box.and I''ll open it while the oven heats up
While it gets hot outside I'll be well chilled

3kg bone-in leg, raised locally and slaughtered by my local butcher on Tuesday. Will slow roast with 4 heads of garlic, half a rosemary bush, some onion and carrot and wine. Eat with roasties, Yorkshire puds, parsnips, peas, broccoli.
(My killer strategy for getting through this whole weird time is to have Yorkshire puddings every Sunday, even with fish )

Crispy lamb served on a bed of hummus with fresh flatbreads for scooping straight into my open mouth

I have a leg to roast so am following with interest.

I've got a large leg of lamb and I'm making the Lorraine Pascale recipe that calls for a whole bottle of wine I'm making roast potatoes,mashed potatoes,cauliflower cheese,carrots,roast parsnips and yorkshire puddings because all of the DC like them with every roast dinner.

I have a leg of lamb, which will be slow roasted on a bed of onion, rosemary and garlic and red wine. I’m hoping it will just fall apart when cooked, and I’ll be using the leftover shredded lamb to make sticky Asian lamb (mix in runny honey, soy sauce and five spice, and fry until sticky) with rice, later on in the week.

I usually do a leg of lamb but as there’s so few of us this year I’ve got this.

I have a 5.5kg leg. It says 2 hours to cook but I don't think that will be long enough! Any ideas?

I happened to have lamb steak in the freezer anyway, and I am toying with either mash or roasties + veg/gravy etc. Both sound equally appealing!

We've got lamb Henry's that are minted. Serving with roasted spuds, stuffing (that I found in the cupboard and needs using 😂), parsnips, mashed swede, carrots, broccoli and gravy.

We are bucking the trend and having a turkey crown DH bought at Christmas.

Have a whole leg. Not as suited to kleftiko and I also struggled to keep it moist enough last time I made it. So might look up this month's Good Housekeeping , they usually have a foolproof recipe.