Roman Recipes Home
Ancient Roman Recipes, Apicius Recipes, De Re Coquinaria, Recipes from the Roman World
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You can also browse the following types of meat-based recipes:
Alphabetical list of lamb recipes follow (limited to 100 recipes per page). There are 553 recipes in total:
Ancient Roman Recipes, Apicius Recipes, De Re Coquinaria, Recipes from the Roman World
| Ćevapčići Origin: Serbia | Barbecued Butterflied Leg of Lamb Origin: British | Cafréal de Cordeiro (Lamb Cafréal) Origin: Angola |
| Aaloo Gosht (Mutton Curry with Potatoes) Origin: Pakistan | Barbecued Ginger Lamb Origin: American | Calderata al Jerez (Lamb Stew with Sherry) Origin: Spain |
| Abacchio alla Cacciatora Origin: Italy | Barbecued Lamb Cutlets with Australian Spices Origin: Australia | Cameroonian Suya Origin: Cameroonian |
| Abbacchio alla Cacciatore (Lamb Cacciatore) Origin: Italy | Barbecued Lamb Leg Steaks with Bilberry Sauce Origin: British | Caribbean Carboande of Lamb Origin: Caribbean |
| Abbachio al Forno (Italian Roast Baby Lamb) Origin: Italy | Barbecued Lamb on Skewers Origin: British | Caribbean Cook-up Origin: Jamaica |
| Adana Kebab Origin: Turkey | Barley Kail Origin: Scotland | Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary) Origin: France |
| Agneau au Cari (Lamb Curry) Origin: Reunion | Basturma II (Georgian Pomegranate Marinated Grilled Lamb) Origin: Ukraine | Cassava Soup Origin: Liberia |
| Agneau Provençal au Jus Menthe Verte (Roast Lamb Provençal with Mint Gravy) Origin: France | Batata Mbattina (Lamb and Potato Sandwich) Origin: Libya | Cawl (Soup) Origin: Welsh |
| Agnesko S Presni Kartofi (Lamb with New Potatoes) Origin: Russia | Batata Mbattina 2 (Lamb and Potato Patties) Origin: Libya | Cawl Cig Oen (Lamb Broth) Origin: Welsh |
| Aish bel-Lahm (Bread with Lamb) Origin: Saudi Arabia | Be'geh Zigni (Lamb Stew with Spices) Origin: Eritrea | Cawl Cynhaeaf (Harvest Broth) Origin: Welsh |
| Aliter haedinam sive agninam excaldatam (Lamb Stew) Origin: Roman | Bein des Lamms in der würzigen Suppe mit Frischgemüse und Kartoffeln (Leg of Lamb in Spicy Broth with Fresh Vegetables and Potatoes) Origin: Germany | Cawl Mamgu (Grandma's Soup) Origin: Welsh |
| Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb) Origin: Roman | Bhuna Ghost Origin: India | Cawl Mamgu (Granny's Broth) Origin: Welsh |
| Aliter Haedinam sive Agninam Excaldatam (Stew of Kid or Lamb, Another Way) Origin: Roman | Biscuit-topped Lamb Casserole Origin: British | Cawl Traddodiadol Mewn Dull Ffrengig (Traditional Broth in a French Style) Origin: Welsh |
| Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb) Origin: Roman | Black Cherry and Black Pepper Lamb Chops with Sweet Pea Risotto Origin: American | Cawl Wstrys Bro Gŵyr (Gower Peninsula Oyster Broth) Origin: Welsh |
| Aliter Haedum sive Agnum Assum (Roast Kid or Lamb, Another Way) Origin: Roman | Blanquette d'Agneau au Curry (Curried Blanquettes of Lamb) Origin: Cote dIvoire | Cawl y Carolwyr (Carollers' Broth) Origin: Welsh |
| Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) Origin: Roman | Boiled Leg of Lamb Origin: British | Chakapuli (Lamb and Plums In Herb Sauce) Origin: Russia |
| Aliter [Iecinera] in Pulmonibus (Another, of Lungs) Origin: Roman | Boiled Leg of Lamb à la Béchamel Origin: British | Chakchouka Origin: Tunisia |
| Alter Haedinam Sive Agninam Excaldatam (Steamed Lamb) Origin: Roman | Boiled Meats Ordinary Origin: British | Chakhchoukha Origin: Algeria |
| Ancient Haggis Origin: British | Boko Boko Origin: East Africa | Charouf bil Pisselli o Chedra (Lamb with Kishke and Peas) Origin: Libya |
| Another way to Dress Sweetbreads Origin: British | Borghol bil Allouche (Bulgur Wheat and Lamb Stew) Origin: Tunisia | Chorba Frik (Green Wheat Soup) Origin: Tunisia |
| Ardshane House Irish Stew Origin: Ireland | Bosartma (Lamb Stewed with Vegetables and Cherry Plums) Origin: Azerbaijan | Chorba Hamra (Red Soup) Origin: Algeria |
| Argest knemest arnion ste saltsa lemoni-anethoy (Braised Lamb Shanks in Lemon-dill Sauce) Origin: Greece | Bosnian Chorba (Bosnian Lamb Soup) Origin: Bosnia | Chorbah (Lamb and Vegetable Soup with Vermicelli) Origin: Tunisia |
| Arní e aiga Paschast (Greek Easter Lamb or Kid) Origin: Greece | Botswanan Lamb Pie Origin: Botswana | Cig Oen â Saws Llus (Lamb with Bilberry Sauce) Origin: Welsh |
| Arni Gemisto me Horta ke Feta (Leg of Lamb Stuffed with Greens and Feta) Origin: Greece | Bourek de Bilda (Lamb and Egg Boureks) Origin: Algeria | Cig Oen Cymreig â Mêl (Honeyed Welsh Lamb) Origin: Welsh |
| Arni kai aspro phasoli Ragout (Lamb and White Bean Ragoût) Origin: Greece | Braak (Libyan Stuffed Vine Leaves) Origin: Libya | Cig Oen Cymreig Gyda Saws Mafon (Welsh Lamb with Raspberry Sauce) Origin: Welsh |
| Arni se Avgolemno (Greek Lamb in Egg Lemon Sauce) Origin: American | Braised Loin of Lamb Origin: British | Cig Oen Gyda Stwffin a Saws Bricyll (Stuffed Lamb with Apricot Sauce) Origin: Welsh |
| Aromatic Lamb Origin: Mediterranean | Braised Sweetbreads Origin: British | Cig Oen Mewn Mêl a Seidr (Lamb in Honey and Cider) Origin: Welsh |
| Arvi aur Gosht ka Khatta Salan (Taro Roots and Lamb in a Tangy Sauce) Origin: India | Braized Saddle of Lamb Origin: British | Cig Oen Rhost (Roast Lamb) Origin: Welsh |
| Asharbal Leebia (Libyan Soup 2) Origin: Libya | Breast of Lamb and Green Peas Origin: British | Coes Oen gyda Rhosmari a Mwstad (Roast Leg of Lamb with Rosemary and Mustard) Origin: Welsh |
| Aubergine and Lamb Pizza Origin: Italy | Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia | Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb) Origin: Mauritius |
| Baamiye Suqaar (Meat and Okra Stew) Origin: Somalia | Brown Windsor Soup Origin: British | Colombo de Martinique Origin: Mauritius |
| Babotee Origin: South Africa | Brunei Murtabak (Meat Rotis) Origin: Brunei | Colonial Goose Origin: Ireland |
| Baeckeofe Origin: Germany | Buckingham-glazed Leg of Lamb Origin: American | |
| Bak Kut Teh (Spicy Sparerib Soup) Origin: Malaysia | Burkinabe Spiced Lamb Balls Origin: Burkina Faso |
Cuts of Lam or Mutton:
1 — Scrag Eng of Neck; A cheap, tought and rather fatty cut that is excellent for mince and slow stewing.
2 — Middle Neck; A tougher cut that is best used for casseroling and slow braising.
3 — Best End of Neck; A prime and tender cut, from which the rack of lamb and cutlets are derived. Best for rosting, pan frying and grilling.
4 — Loin; A tender cut often separated into medallions, noisettes and chops that can be fried or grilled. A whole loin is excellent for roasting. This is also where the saddle of lamb is derived form.
5 — Breast; A cheap cut that can be minced or rolled for slow braising, but which can also be roasted.
6 — Chump; A succulent and tender steak cut ideal for grilling, barbecuing or pan-frying.
7 — Leg; The classic ramb roasting joint, but can also be cut into steaks for pan frying or grilling.
8 — Hind Shank; A well-flavoured cut that is typically braised on the bone and which is excellent for tagines.
9 — Fore Shank; A well-flavoured cut that is typically braised on the bone.
10 — Shoulder; Another roasting joint that is tougher than the leg. Can be boned and stuffed and can also be braised.
Recipe Information: 114
Learn more about the history of tea. It has been around for a long time.
Recipe Information: 35
There are plenty of smoked salmon recipes that you can try. The smokey flavor and its flaky pink meat can be made toppings for cold salad or it can be a replacement for bacon bits for carbonara.
Recipe Information: 113
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Recipe Information: 35
West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.
Recipe Information: 114
Everything you want to know about cake decorating sets.
Recipe Information: 115
Ever wonder what the tastiest method to smoke turkey is. Well in my opinion, slowly smoking a turkey throughout the day is the best of all ways to cook this big bird
Recipe Information: 35
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
Recipe Information: 35
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Recipe Information: 56
You have probably already noticed that it has become incredibly popular to buy organic coffee. However, not everyone is fully aware of the many reasons why this is truly the best option.
Recipe Information: 113
If you live in an area with higher than average levels of calcium and magnesium in the earth, your water will be hard. The solution to the hard water problem is a water softener. A water softener is a water station that is installed in your home to remove the minerals from the water before they reach your taps.
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