Tagliatelle in a tomato lamb based sauce.
A ‘navarin’ is a French stew, traditionally served in the spring with seasonal vegetables, and well-loved for its inclusion of turnips, or ‘navets’. – Great British Chefs
Pastillas are crispy filo pastry cigars, and the best possible use of leftover roast lamb
Lamb chops are cuts of lamb which are made by cutting at an angle perpendicular to the spine, generating a single serving of meat which is traditionally cooked and served with the bone in. Parts of the ribs and vertebrae are usually present in lamb chops, depending on the region of the lamb the chops are cut from. This meat chop is a common offering in the spring, when lambs are plentiful, although year-round demand for lamb has led some farmers to breed their sheep on a staggered schedule to ensure that this tender, flavorful meat is available consistently. premiermeatcompany