If overcooked it will dry out, so roast it for a short time only (sear in a hot pan first), or pan-fry, grill or barbecue it and serve pink in the middle. Noisettes are best pan-fried or grilled ...

In the farmhouse, Greig cooks me a 12-month-old lamb neck fillet – it’s tender, with a rich flavour that lingers in the month, but has none of the lambyness that puts some off the meat.

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. Heat a large saucepan and add one tablespoon ...

Yields: 4 servings Prep Time: 25 mins Process Time: 1 hour 25 mins Total Time: 1 hour 50 mins Calories per Serving: 339 vegetable oil lamb neck fillet, cut into 1.5cm pieces large onion ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

Rich, spicy and fruity, harissa is a do-it-all seasoning. From lamb, pepper and date kebabs to roasted carrots with yoghurt and hazelnuts, here are three recipes that put the Tunisian chilli paste ...