A full lamb roasted slowly on a spit in the mountain air, seasoned in Azerbaijani style and turned over fire until golden and tender. A feast built on tradition and flame.

We packed a whole lamb into bamboo and buried it underground to cook – the result was smoky, tender, and unlike anything else.

Nisha's delicious sweet, spiced lamb is a flavoursome and tasty twist on a classic roast dish. It's perfect for Holi celebrations or bringing oomph to your Sunday lunch. To make the lamb, blend ...

Pour in stock. Season. Transfer to the oven and cook for 1 1/2 hours, or until the meat is tender. Serve and enjoy! COOK'S TIP: You could use lean shoulder of lamb instead of the leg steaks.