Grilled lamb chops – try coating them in oil, rosemary and lemon juice for an hour before grilling

Roast leg of lamb

One leg of lamb
1 lb tomatoes peeled and de seeded
3 oz breadcrumbs
1 tablespoonful of mint, parsley and rosemary chopped

Rub lamb with oil, then coat with the mixture of tomato, breadcrumbs and herbs. Roast for 20 minutes at 200C, then reduce the oven temperature to 180C, cook for 15 minutes per pound. Rest for 15 minutes before carving and serving with roast vegetables and pan juices.

Irish Stew

1.5 lbs middle neck of lamb, quartered
2lb thick sliced potatoes
8oz thin sliced onions
Salt and pepper

Boil the potatoes for 5 minutes and strain. Cover the onions with boiling water and cook for 2 minutes. Put the lamb in a 5 pint casserole, season well. Add the onions and water, season again. Arrange the potatoes on top and season. Bring to a simmer than cook in a slow oven (90 – 100C) for hours.