Serve up a spectacular centrepiece of Roast Beef with a rich stuffing, and a clever twist on Yorkshire Puddings

Lamb Noisettes with Lemon and Rosemary Jus. Serve with Sauté Potatoes and the Watercress and Pink Grapefruit Salad. Incredibly quick.

A new twist on the classic combination of Roast Beef and Mustard that'll go down a treat.

Simon Hopkinson’s slow-cooked Lamb marries French technique with English soul for a tempting family dish.

This Malt Vinegar Sauce is a British riff on a Carolina-style barbecue Sauce and makes a great acidic partner for the rich Lamb

Italian Lamb Noisettes make the perfect dish to entertain with - and is a real crowd pleaser.

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Cut the Cooked Rack into Cutlets and serve with a gooey Cheese Mash, Fine Green Beans - and of course - the oh! so lusciously rich Sauce

Hearty Lamb Riblets are a great meal for a cold night - but just as nice whenever you fancy them - which you will!.

When Lamb Breast is cooked correctly, it's a delicious, richly flavoured Meat. Here we have a brand new recipe to celebrate Lamb Breast.

Breast of Lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked

Roll this great value Cut of Lamb with Mustard and Herbs then bake until soft and tender so it falls apart into the White Wine Onion Gravy

Slow and low - melting, simple and moreish - Tom Kerridge at his best. This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. 

This One-Pot roast is simplicity itself - cooking the Shoulder slowly means the meat will melt away from the bone. Mary Berry does it again!

Slow-roasted and meltingly tender, this Beef Tenderloin is served with sweet Roasted Shallots and a rich Port Wine Sauce.

Cooking Game on top of a thick slice of Sourdough bread is a lovely rustic way to trap all of the juices. Add herbs and Red Wine for extra oomph

A classic, hugely popular recipe from France - one you can make time and time again and it just gets better. Freezable. Easily doubled

Traditionally the only preparation for Picanha in Brazil is the use of Rock salt, but this recipe also adds some brown herb butter.

This stir-fry is low in fat and calories. Use a lean Cut of meat and combine with plenty of vegetables to get four of your recommended 5-a-day