Lamb meat

For a main meal, allow about 125–150 g of boneless raw lamb per adult, or 200–250 g of bone-in cuts. A palm-sized portion of cooked meat is a useful guide.

Take it out of the fridge about 30 minutes before cooking, brown it in a hot oven at 220 °C for 20 minutes, then lower the oven to 180 °C. Roast until the centre reaches your preferred doneness, then rest it loosely covered for 15–20 minutes before carving.

Pat the chops dry, season them and sear in a very hot pan for about 3–4 minutes per side, depending on thickness. Rest them for 5 minutes; use a thermometer if you need to check the centre temperature.

Choose lamb with a clean, mild smell and firm, moist-looking meat; avoid packs with damaged seals or pooled liquid. Keep it cold and cook or freeze it by the use-by date.

Keep raw lamb covered on the bottom shelf and use it within 2–3 days, or freeze it. Refrigerate cooked lamb within 2 hours and eat it within 3–4 days.

Rosemary, garlic and mint are classic with roast lamb; cumin, coriander, cinnamon and paprika suit slow-cooked stews and spiced kebabs. Mint sauce or a sharp yoghurt sauce cuts through the meat’s richness.

Beef chuck or goat shoulder works well in a slow-cooked stew; both can take the same robust seasoning, though cooking time may differ. For a lighter flavour, use veal shoulder.

No. Lamb is meat from a young sheep, while mutton comes from an older sheep and usually has a stronger flavour and firmer texture. Mutton often benefits from long, slow cooking.

Yes. A 100 g portion provides 4.3 mg of zinc and 2 µg of vitamin B12; lamb is also high in vitamin B3, with 6.6 mg per 100 g.