12 Ways with Lamb

Lamb is associated with spring (especially Easter celebrations) but it's a meat for all seasons. Adaptable and versatile, it can be treated simply, as in David Tanis' Shoulder of Spring Lamb With Flageolet Beans, and it also copes well with strong, aromatic spices, as in Stéphane Reynaud's Moroccan-spiced Butterflied Lamb Shoulder. Shoulder, shank, leg – whatever the cut, there's a recipe to suit.