For the fashion-conscious, the arrival of spring in Paris ... or until the meat is tender. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.

Lamb rump is a tender, lean meat sold with or without the fat cap. Rumps vary in size, so use this recipe as a guide to cooking time. This dish comes from Kathy's new cookbook Meat & Three ...

Traditionally made with the long green tops of spring onions and garlic, this flavourful stew is paired with lipie, a simple ...

The fat on a shoulder of spring lamb is not excessive and has a good flavour but you do need to trim most of it off – say about 70%. Then cut the meat into 50g/1¾oz pieces. Put a flameproof ...

Sprinkle salt and white pepper on the inside and outside of the shoulder, then spread the ginger evenly over the inside of the meat. Drain the apricot halves, but reserve the soaking water. Distribute ...

It serves two with enough for a second meal. Use the remaining meat to make pulled lamb tacos with your favourite Mexican fillings. Blitz the second half of the fennel and white bean mix into a ...

Banishing any thoughts that pressure cookers are just for winter is Catherine’s lamb breast salad. With the meat paired with ... it’s well-suited for a warm spring evening.