2kg Neck End of Lamb

2tbsp Chopped Fresh Rosemary

2 Small Onions, finely chopped

6 Garlic Cloves, finely chopped

600ml Red Wine

Freshly squeezed juice of 2 Lemons

150ml Olive Oil

Sea Salt and Black Pepper

Caroline Cowan creates some Lamb Kebabs, perfect for a Barbecue

  1. Remove any large fat pieces from your lamb. Cut into 2.5cm cubes. Place the meat in a non-metallic dish and add all your ingredients.
  2. Toss well and leave to marinate for at least 2 hours, although it is a good idea to prepare your meat in advance and leave to marinate in the fridge overnight.
  3. Thread the lamb onto metal or wooden skewers (remembering to soak the wooden skewers for 1 hour beforehand). Prepare your barbecue or grill and allow to cook for 10 minutes, turning and basting from time to time.

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Lamb Tagine

Using a tagine encourages the spicy aromas to mingle and enhance the flavours of the dish, but a pot with a lid will be fine

Lamb’s Liver Casserole with Bacon & Mushroom

Juliet Bidwell’s company, Juliet’s Catering, creates innovative, individually designed menus for a variety of social events from weddings and balls to dinner and drinks parties. To find out more, visit www.julietbidwell.com or call 01797 270347.

Mini Moroccan Pulled Lamb Brioche Sliders

The only Red Tractor certified bakery in the country – because they use 100% British wheat – the Baker’s Bicycle range includes such delights as ciabatta-style panini rolls perfect for toasties, glazed brioche buns and something unique they invented: the...