So I made this simple but flavour packed lamb stew, that is topped with rosemary dumplings. Now you don;t have to use lamb breast for my lamb stew, you can use any leftover lamb you might have.

This slow-cooked lamb stew is impressive enough for a dinner ... Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined ...

A delicious lamb stew combining the classic flavours of mint and redcurrant jelly. Use lamb leg if you can’t find neck fillet. Preheat the oven to 160C/140C Fan/Gas 3. Heat the oil in a deep ...

The beauty of this stew is that it benefits from being made ahead – just finish if off by making the dumplings the next day. 1. Preheat the oven to 160°C (140°C fan). 2. Season the lamb and ...