5 MORE IDEAS

• Roast lamb shoulder with potatoes & onions Lamb shoulder is a budget-friendly alternative, but needs slow cooking. Lay it on sliced potatoes and onions, then roast at 140C/120C fan/gas 1 for 4-5 hrs, or until pull-apart tender.

• Easy flatbreads

For quick flatbreads to serve with roast lamb, mix 300g self-raising flour with 1/2 tsp baking powder, 150g natural yogurt, 1 tbsp vegetable oil,

2 tbsp water and a large pinch of salt until you have a dough. Knead briefly and divide into eight. Roll each piece out into a rough oval and griddle or barbecue until cooked through and slightly charred.

• How to barbecue Lamb neck fillet is a versatile cut that can be barbecued as well as slow-cooked. To barbecue, leave it whole or butterfly by slicing into it, part of the way through, then opening it out into a steak that can be flattened into an even layer using a meat mallet or rolling pin.

• Use a dry rub

To enhance the flavour of barbecued lamb, use a dry rub, mixing it with a little salt and massaging into the meat a few hours before cooking. This slightly cures the lamb, seasoning it all the way through and helping to build a flavourful crust. • Cucumber & mint yogurt Coarsely grate

1 cucumber into a tea towel, wring out the water and mix with 150g natural or Greek yogurt, chopped mint and seasoning.

It’s my favourite condiment to eat with roast lamb.