Place the lamb necks in a large saucepan with cold water and bring to the boil. Skim off any froth and continue to simmer for 1 hour. When ready, remove necks and reserve stock. When the necks are ...

Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes ...

Pairing wines with food can be bamboozling. We spoke to a Mediterranean food expert for a suggestion on what wine to drink ...

Replace your Sunday roast with this lovely Greek version of a meaty main ... Put your oven on as high as it will go then score the fat of the lamb in a criss cross manner. In a deep sided baking ...

Cooking lamb chops might be intimidating for less-experienced cooks, but there's nothing complicated about this delicious, ...

Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb. Stir the cinnamon ...

Allow the lamb to rest for 10 minutes before slicing to serve with yoghurt sauce (below), hot potatoes and a cucumber and tomato salad. Yoghurt sauce:Mix 1/2 cup thick Greek yoghurt with 1/2 ...

A delicious recipe with meat (mainly lamb) as you have left over from the Easter Sunday, we suggest you today as part of our "World of Flavours" section. If you have lamb for Easter Sunday and you ...

The Oakland cathedral will host this year’s three-day lamb-stravaganza on May 17–19, but the festival’s history goes back more than 50 years. Frosene Phillips, a spokesperson for the Oakland Greek ...

Lamb may be traditional to the Easters of spring ... See this roasted pork loin and accompaniments in Kathy Paterson's Eight for Easter menu with a choice of two desserts; fresh pineapple with ...