Lamb

"Lamb with almonds." Lamb medallions cooked in an almond sauce.

"Lamb in the style of the Levant." A lamb stew flavoured with lemon and thickened with egg.

"Lamb in the style of Murcia." Leg of lamb baked with new potatoes, garlic, pine nuts and parsley.

Lamb stewed with rosemary, thyme and stock.

"Lamb in the style of Rioja." Leg of lamb, braised with wine, the cooking juices mixed with garlic, stock and vinegar.

"Lamb with salt." A leg of lamb encased in coarse salt and baked. The casing is then cracked open to reveal succulent, tasty meat.

"Lamb in the style of Segovia." Leg of lamb baked and the cooking juices mixed with thyme, garlic and sherry.

Lamb which is basted with sherry as it roasts.