Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew and Lancashire hotpot. The French have some delicious lighter lamb stews such as navarin of lamb ...

The chilly January weather is the perfect excuse to indulge in some classic comfort food, and Mary Berry's lamb stew recipe is just the ticket for a cosy night in. The culinary queen promises a ...

When I crave something filling, I turn to a tried-and-true recipe for French ragoût. How do you prepare it? Well, if you've ...

A French cutlet refers to a particular way of cutting the meat. We are probably most familiar with lamb cut this way ... but essentially it is a vegetable stew made with garlic, onions, eggplant ...