lamb Archives | National Dish https://www.nationaldish.co.uk/ingredient/lamb Recipes and Restaurant Reviews Fri, 10 Oct 2025 17:21:02 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png lamb Archives | National Dish https://www.nationaldish.co.uk/ingredient/lamb 32 32 Thirty-Hour Shepherd’s Pie | Recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe#respond Fri, 10 Oct 2025 17:00:19 +0000 https://www.nationaldish.co.uk/?post_type=recipe&p=4176 There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable. Often, shepherd’s pie was a …

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]]> 30 Hour Slow Cooked Shepherds Pie Recipe
Shepherd’s Pie is a British Classic

There are few dishes that reward patience quite like a traditional shepherd’s pie. This slow-cooked lamb version is stripped back to its essentials — two days, one pot, and a handful of good ingredients that build quietly into something remarkable.

Often, shepherd’s pie was a way to use up leftover roast lamb — simple, thrifty cooking at its best. In this case, we’ve gone all in from the start, braising lamb shanks for depth and richness. Both approaches are preferable to the shortcut of mince, which can never quite replicate the texture or flavour of true slow-cooked lamb.

The dish has its roots in the rural kitchens of the British Isles in the late 18th century, when the potato became a staple and leftover meat needed a second life. Whether from England, Scotland or Ireland, the idea was the same: nothing wasted, everything transformed — and few comfort foods speak so directly to home cooking.

I made this during a rare weekend off from coaching girls football, be assured, this Shepherd’s Pie is incredible but not nearly as good as my football team!

Thirty-Hour Shepherd’s Pie | Recipe
A slow-cooked lamb shepherd’s pie recipe made with lamb shanks, homemade stock and buttery Maris Piper mash. Traditional British comfort food, perfected over 30 hours. Don't worry, you won't need to shepherd it for 30 hours. Start with a casserole to braise the lamb and make stock.
Servings4 People
Prep Time1 Hour
Cook Time30 Minutes
Passive Time28.5 Hours
Ingredients
For the Stock
For the Pie Filling
For the topping
Instructions
  1. The Stock and pulled lamb (Day 1) Place the lamb shanks, carrot, onion, celery and peppercorns in a heavy casserole. Add water to come three-quarters up the sides of the shanks. Don't brown the meat, it'll catch a tiny bit if gnarl, but when it's in the pie, you want it soft and silky. Cover and roast in the oven at 130 °C for 6 hours. The meat should fall from the bone and the liquid should have turned into a rich, gelatinous stock. Lift out the shanks, strain the stock, and refrigerate both overnight. Discard the spent vegetables.
  2. The Filling (Day 2) Skim and discard any fat from the chilled stock. Shred the lamb from the bones and set aside, be careful to pick out any small bones. There's a particularly pin like bone in each shank, make sure you find those. In a clean pan, melt a little butter or dripping. Gently sweat the fresh carrot, onion and celery until soft and aromatic, avoid any colour. Stir in the flour to make a light roux, then add the shredded lamb. Gradually pour in enough of the reserved stock to form a thick, glossy mixture. Add the Worcestershire sauce and simmer until the sauce clings to the meat. Season generously to taste with salt and black pepper. Spoon into a deep baking dish and leave to cool slightly.
  3. The Mash Boil the Maris Piper potatoes in salted water until tender. Drain well and return to the pan over low heat to steam off excess moisture. Mash with all of the cream and the egg yolks until smooth and rich, add a little milk if you need to loosed it up, you don't want it runny at all though - so be careful. Season well, taste it. With a spatula gently scoop it into the roasting dish, creating a layer on top of the filling. Rough up the surface with a fork, I made a Union Jack - the texture will crisp beautifully in the oven.
  4. Bake Bake at 200 °C for 30–35 minutes, until the top is golden and the filling bubbles at the edges. There’s no need for cheese — the richness of the lamb and stock speaks for itself. You choose the colour as it bakes, you want a few burnt peaks for sure.
  5. Serve I served it with a big spoon full of peas, but any green vegetable loves sitting beside a Classic Shepherd's Pie. Enjoy

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]]> https://www.nationaldish.co.uk/recipe/thirty-hour-shepherds-pie-recipe/feed 0 Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb#comments Sun, 29 Oct 2017 19:20:02 +0000 http://nationaldish.co.uk/?post_type=recipe&p=2559 Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong. Cooking it in …

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]]> Slice your flap of lamb in to steak sized pieces for serving
It might have a gross sounding name, but just look at it – Roasted Flap of Lamb
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
United Kingdom of Great Britain and Northern Ireland

Roasted flap of lamb doesn’t sound particularly appetising, but it is stunning. A shoulder of lamb is a fine cut, but when you buy it de-boned and rolled, it looks gross and would fool anyone in to thinking it’s a shit cut….wrong.

Cooking it in it’s rolled state is fine, but unroll it, turning it in to a flap and when you slow cook it, good things happen.

My baby bro loves this and asked me for the recipe, here it is buddy…

Roasted flap of Lamb with rosemary and garlic | National Dish Recipe of a boned rolled shoulder of lamb
This is super simple, but you need to be patient and cook it low and slow. The upside, you can spend more time on your PlayStation whilst it cooks - or if your partner is around, play with them instead. Whack the oven on 140 degrees - yup, loooooowwwwwww.
Servings4 people
Prep Time10 minutes
Cook Time3 1/2 hours
Passive Time3 hours
Ingredients
  • 1rolled shoulder of British lambunwrap it, cut the strings and unroll the lamb in to a flap
  • 1good glug rape seed oilget the good stuff, Cotswold Gold
  • 1massive pinch sea salt flakesMaldon and you know it
  • 8sprigs rosemarygot this from my garden, everyone needs a Rosemary bush
  • 1bulb of garliccut in half around the equator
  • 1pinch ground black pepper
Instructions
  1. Grab a roasting tin and lob yer flap in.
  2. Get the oil and sprinkle liberally over the lamb, rub it all over.
  3. Grab a generous pinch of salt and throw it all over, rub it on both side.
  4. Get four of the eight sprigs of Rosemary and cover them in oil too and throw on top of the lamb
  5. Add garlic, sprinkle with a little oil - don't worry about the salt.
  6. Put it in the oven (140 degrees for a fan), it'll be in there for 3 and half hours - set a timer to enable you to check it every hour or so, just to check it's OK and nothing is catching.
  7. When done, remove the cooked rosemary and add the other 4 sprigs. Cover with tin foil and leave it for about 20 minutes to rest - it doesn't need to rest that much.
  8. Grab a nice wooden board and slice it up in to steak sized chunks, serve straight away.
  9. Thank you Great Britain United Kingdom of Great Britain and Northern Ireland
Recipe Notes

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]]> https://www.nationaldish.co.uk/recipe/roasted-flap-of-lamb/feed 2 How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria? https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria#respond Thu, 06 Apr 2017 20:43:24 +0000 http://nationaldish.co.uk/?post_type=recipe&p=892 Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far …

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]]> What is the national dish of nigeria lamb sura
Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nigeria

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab
This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.
Servings2 people
Prep Time25 minutes
Cook Time25 minutes
Ingredients
The marinade - KuliKuli
For the kebabs
  • 2leg steaks lambcut in to large chunks
  • 1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
  • 1medium red onionchopped in to chunks, same size as the white onion
  • 1large tomatochopped in to chunks, similar size to the onions
  • 1 red pepperchopped in to chunks, you can guess what size
  • 1bunch fresh corianderleaves roughly chopped for garnish
Instructions
Marinade
  1. Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
  2. Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.
Kebabs
  1. Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
  2. When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
  3. Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
  4. Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
  5. When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
  6. Removed makes it much easier to eat though.
  7. Thank you Nigeria Nigeria

    Na gode

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]]> https://www.nationaldish.co.uk/recipe/nigerian-lamb-suya-what-is-the-national-dish-of-nigeria/feed 0 How do you make Nepalese Lamb Pakku? | What is the national dish of Nepal? https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal#comments Mon, 20 Mar 2017 22:31:25 +0000 http://nationaldish.co.uk/?post_type=recipe&p=476 I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas. In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the …

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]]> What is the national dish of nepal? Paleo lamb Pakku is one of them
Nepalese Lamb Pakku – not the national dish, but ace none the less
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Nepal

I’ve done this to accompany a Dal Bhat, a match made in heaven, or as near to it as you can get in the Himalayas.

In Nepal they would use mutton or goat rather than lamb, but it makes for a close substitute in the UK. Not that mutton is that hard to get, if you really want it, lamb is plenty good enough.

It starts with marinating and as always, the longer the better, but even if you can only manage an hour, take it, it’s totally worth it. How do you make Nepalese Lamb Pakku?

How do you make Nepalese Lamb Pakku | Nepali style slow cooked lamb, mutton or goat
Whilst this is a slow cook dish it is low maintinence. Don't get me wrong, it's not a 10 hour roast job, it's about 60 minutes cooking time (plus marinating) - but slow is the key. The good thing is, you barely touch it as it cooks, leaving you plenty of head space to cook it some friends. It's not a complicated dish, but much like climbing Nepals highest mountain - good preparation is the key to achieving something amazing.
Servings2 people
Prep Time20 minutes
Cook Time60 minutes
Ingredients
Main bits
Spices and stuff
Instructions
  1. Get a good size mixing bowl ready, it's about to take more flavour that it may have in a long time.
  2. On a chopping board, and please be careful, get the lamb and chop it up in to bite size pieces, some on the bone and some not and place in the bowl. Keeping the lamb on the bone helps with the cooking process and also gives it a feeling of authenticity. Use kitchen shears (meat scissors) if you have them.
  3. Next, take all of your spices and a dash of oil and throw the lot in to the bowl, get your clean hands in there and mix it all thoroughly - coating all the meat. The smell alone at this point should have you wetting yourself, let alone the colour.
  4. Cover and place in the fridge. If you can only manage an hour it's still worth it - it's like Everest Base Camp. Stretch that to three or four hours then we're talking Everest Camp Three and way more depth. If however you can do 12 hours plus (overnight would be smart) then we're basically at The Hillary Step about to summit the highest point on earth.
  5. When you're sure that you are as prepared as you can be, get a large saucepan with a lid (not frying pan) on to a low heat and add the lamb.
  6. Over the next 30 minutes slow cook it and stir only three times, all you need do is prevent it from catching. What started as a rather dry looking dish will suddenly start to release fats and water, sitting the lamb in a shallow but bubbling sauce.
  7. Now remove the lid, again stirring only to keep it from catching on the bottom, cook for another 30 minutes and evaporate as much as the liquid as possible.
  8. When done you should have a slightly glistening, deeply coloured and wonderful smelling Nepali Lamb Pakku.
  9. Remove the cinnamon, bay leaves, cardamon pods and cloves (if you can find them - don't bust a gut, just get rid of the obvious stuff) and in a bowl or very white plate, make a nice little mountain of lamb.
  10. This is an easy dish with lots of passive time to create some other dishes to go with it - your mates will think you've actually climbed Everest...maybe.
  11. Thank you Nepal Nepal


    धन्यवाद

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]]> https://www.nationaldish.co.uk/recipe/nepalese-lamb-pakku-nepal-national-dish-of-nepal/feed 4 Japanese Ramen Noodles with Roast Lamb | ラーメン | What is the national dish of Japan? https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb https://www.nationaldish.co.uk/recipe/japanese-ramen-with-roast-lamb#respond Thu, 02 Mar 2017 15:49:45 +0000 http://nationaldish.co.uk/recipe/demo-recipe Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make. I’ve replaced the wheat noodles with a low …

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]]> What is the national dish of Japan? | Low Carb Lamb Ramen
Japanese Ramen with roast lamb and zoodles
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Japan

Is this the national dish of Japan, probably not – and whilst sushi is not simply rice and seafood, far from it, Ramen makes for a great cooking experience? Plenty of ingredients and rather simple to make.

I’ve replaced the wheat noodles with a low carb substitute…and so should you.

ラーメン | Japanese Ramen with roast lamb and courgette noodles (zoodles)
Ramen is one of those things that when asked, 'what do you wanna eat'? and someone says 'let's go out for Ramen' - it leads to an instant 'good shout' and probably a cuddle or better... This version uses left over roast lamb and for good reason.
Servings2 people
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Main stuff
  • 400g lambideally yesterdays roast and cut in to decent sized strips - I used leg
  • 500ml lamb stockbest do this first so you have it to hand (remember to use gluten free)
  • 2 spring onionsslice them up at an angle around 1cm
  • 2boiled eggstry to boil them so that the yolk runs ever so slighty
  • 2tbsp sesame oil
  • 3heads pak choiremove the root stalk, cut the leaves off whole and slice longways. Take the main stalk layers apart.
  • 1handfull closed cup mushroomssliced
  • 1small white onionchopped
Spices and stuff
Noodles or Zoodles
  • 2 green courgettes (zucchini)spiralized in to noodles or, if you must
  • 250g noodlesthese should be ramen noodles made from wheat (gluten warning if you use these)
  • 1medium carrotspiralize these or chop in to very thin strips. they won't be cooking for long
  • 1 finger chillithinly sliced, I used two, best to apply your preference (normal chilli's are fine too)
Instructions
  1. If you are using zoodles, have them spiralized and to hand, do the carrots too - keep separate and you will not be cooking them. If you simply can't do without the carb and have opted for ramen noodles, follow the cooking instructions and slightly under cook, strain and leave to the side - as they steam they'll finish cooking.
  2. A quick note about the lamb, it's better to use pre-roasted as you're not going to cook it for very long. Let's assume you've roasted it properly and not hammered it, you should have nice pink strips. Now, I wouldn't blame you for not being overly happy with that blood, but, if you are lucky enough to have it, spoon it in just after you add the stock...oh yeah.
  3. Pop the sesame oil in to a pan on a medium heat. Keep an eye on the heat, you don't want to add lots of colour to things, it will tarnish the broth.
  4. Add the sliced garlic, ginger, coriander stalks, onion and soy to the pan and cook gently for a couple of minutes, then add the chilli powder, five spice and a small splash of the rice vinegar, stir and then add all of the stock.
  5. Bring it to the boil and turn down to a simmer - now's the time to check and season to taste - you can use some salt if you like, but soy would be better - and be careful, don't over season.
  6. Put your eggs on to boil, from cold. When they reach a rolling bubble, in this order - add the lamb, carrot, mushrooms, pak choi stems, spring onions and then the leaves to the stock pot (not the egg water - shakes head and rolls eyes). Let your eggs boil for about 6 and no more than 7 minutes, to get hard whites and the yolk just on the almost runny side.
  7. Whilst your eggs are on the go, get two decent sized bowls and put a pile of the zoodles (or carb heavy noodles) in the middle. You're about to cover them in the hot broth, that will be more than enough to heat them through. Cooking zoodles will just turn them to mush.
  8. Whip your eggs out, pop them in to cold water and peel as soon as possible, and put aside.
  9. Then, using some tongs, grab equal amounts of all the gubbins and layer in to the bowls with the zoodles. Then, with a ladle, cover with plenty of the broth. Throw the coriander leaves on top, slice your eggs in half and place them on too.
  10. Thank you Japan Japan


    ありがとうございました

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