
**This recipe was featured on my Instagram or Facebook page.

This minced lamb kebab is very similar to Seehk Kebab, but with a very different flavour profile.

Scotch broth is a traditional Scottish soup made from lamb bones, and lots of vegetables, including leek and rutabaga (turnip) and barley.

Having trained at the Ritz-Escoffier culinary school in Paris, Mary is a fabulous cook and has started to create her own African-inspired dishes.

Slowly braised lamb shoulder with jalapenos, shallots, garlic and cumin, is "fall off the bone" tender and delicious tossed with pappardelle or in between slices of your favorite bread

The best way to use up leftover lamb— paired with caramelised squash, homemade mint gremolata, and sprinkled with juicy pomegranate seeds.