http://cuisine.com.au/recipe-finder/meat From warming rich casseroles, to a twist on the great Aussie BBQ - search from hundreds of great meat recipes. en-au http://cuisine.com.au/recipe/Patricias-neck-of-lamb-with-zucchini-flowers I recently collaborated with Patrizia Simone at a lunch for 100 at her restaurant in Bright. We visited Joe Russo, her exceptional vegetable supplier, at 7am to pick the flowers for lunch. 450 of them! Some were to be stuffed with a cheese risotto, others were to become a stuffing for a boned and rolled lamb neck, still more were used as wrappers for the lamb neck, and some of the fruit was to be cooked with potatoes and garlic as a vegetable course. http://cuisine.com.au/recipe/Lamb-shoulder-with-cannellini-beans-and-a-crumb-crust This lamb dish is given an Italian accent by the rosemary and cannellini beans. http://cuisine.com.au/recipe/roast-lamb-shoulder-with-tarragon-and-bread-stuffing Lamb is easy to find all year round yet spring lamb seems to taste better because there is lush, new grass for them to feed on. http://cuisine.com.au/recipe/lamb-loin-crusted-with-pecan-and-orange-gremolata A delicious dish; lamb loin crusted with pecan and orange gremolata, crushed potatoes and cavolo nero with a citrus and wild leaf salad and lamb glaze. http://cuisine.com.au/recipe/curried_lamb_and_winter_vegetable_pasties Blind-baking pastry: For a better result when blind-baking pastry, take two lengths of foil, fold double, spray underside with olive oil and place foil on top of pastry shell. Push foil firmly into base and sides of pastry; this will help it cling to shape of pie plate and prevent shrinkage. Trim foil until it is 3cm above pastry top, curving it inwards slightly. Add rice to weigh pastry down and push again into corners of pie plate. Ensure there is less rice in the dish centre. This will help pie shell cook evenly. http://cuisine.com.au/recipe/lamb-and-pea-hotpot What wonders one pot can hold; a whole, nutritious meal cooked and sometimes served in one pot, perfect for the busy lives many of us lead. Then there's the bonus of less washing up to do at the end. http://cuisine.com.au/recipe/roast-leg-of-lamb There are two seasons a year that give us lamb. The first begins in late August and the second in late March. http://cuisine.com.au/recipe/rosemary-gravy http://cuisine.com.au/recipe/Onion-sauce-for-roast-lamb http://cuisine.com.au/recipe/green-sauce-for-roast-lamb