Slow-roasted for four hours, a whole 15 kg lamb transforms into a masterpiece of tender, juicy meat with a perfectly crisp ...

Today, we've got the pilaf inside the whole sheep! This dish is really delicious and I advise everyone to try it in their ...

Add the lamb, stir and lower the heat. Cover with a lid and cook for 10 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Place the rice and remaining salt in a saucepan of water.

Serve the lamb in the middle of the table with the rice and relish on the side. You will not need to carve the meat, instead let everyone serve themselves by using a few large forks to tear away ...

Cook for 2–3 minutes, then add the tomatoes (if using), thyme and rice and cook for a further 2 minutes. Add the stock, bay leaf and cook for 15–20 minutes. Add the lamb and cook for 3–4 ...

We enjoyed this dish with a simple fennel pilaf (easy to pop in the oven alongside your lamb), herbed yoghurt, and lemon slices. The pilaf is perfect for soaking up all the juicy flavours ...

The meat goes very well with spring onion pancakes or naan, but, if you don't feel like making those, serve it with cumin-flecked rice pilaf. Have the butcher butterfly the leg of lamb ...