These are my lamb and goat recipes — every dish I've developed at Casa Adora, on the road in the campervan, and in kitchens across Andalucía. If you're searching for lamb and goat recipes that deliver on flavour without overcomplicating your evening, this is the collection for you. Whether you're after a slow-braised shank for a Sunday lunch, a spiced goat curry that takes you somewhere entirely different, or a quick midweek chop with a marinade worth remembering, you'll find it here. Lamb and goat are the great proteins of the Spanish kitchen – and this is my complete collection to prove it.

How to use this page: These lamb and goat recipes are grouped by protein and cooking style. Lamb comes first, broken into cuts and methods – chops and cutlets, shanks, slow roasts, leftovers and pies, stews and braises. Goat follows as its own section. Every recipe links to a full guide with ingredients, method, and the story behind the dish.

LAMB — CHOPS & CUTLETS

There is something immediately satisfying about a lamb chop — fast to cook, full of flavour, and with enough personality to take a marinade in almost any direction you choose. These lamb and goat recipes start here, with the cut that appears most often on Spanish tables and in my outside kitchen at Casa Adora.

Chuletillas de Cordero – Spanish Lamb Chops with Mint Sauce The chuletilla is the Spanish lamb chop — small, thin, grilled over charcoal and eaten with your hands. This version comes from a long lunch in the Sierra de Málaga, accompanied by a jar of homemade mint sauce smuggled in from home. Some meals earn a permanent place in the memory.

Vineyard Views & Thunderous Flavours — Lamb Chops in the Campervan A vanlife recipe born in the vineyards of Extremadura. Lamb chops cooked on a single burner with whatever was in the van, eaten overlooking a view that made the whole thing feel considerably more special than it had any right to be.

Tandoori Lamb Chops on a Sizzler Plate Spanish chuletillas in a beetroot-tinted tandoori marinade, charred on the plancha and served on a cast-iron sizzler plate still hissing at the table. A Casa Adora twist on an Indian classic — and proof that a 14-euro sizzler plate changes everything.

Crusted Rack of Lamb The cut that dresses up for dinner when the others are perfectly happy in their working clothes. A rack from Diego the butcher in Rute, Córdoba, coated in Dijon mustard and a herb breadcrumb crust. Expensive, a little snooty, and worth every euro.

LAMB — SHANKS

The shank is lamb at its most patient and most rewarding. Low heat, long cooking, and a result that justifies every minute of the wait. These are the lamb and goat recipes I turn to when there's no hurry and the payoff is worth planning around.

Souris d'Agneau — Lamb Shank with Grapes, Rosemary and a Bit of Luck A French-inspired lamb shank slow-cooked with white grapes, rosemary and tomatoes — one pot, gas hob, and completely forgiving. The name means 'mouse' in French, which is either charming or alarming depending on your disposition. The dish is entirely the former.

Braised Lamb Shank with Oregano, Fresh Mint & Redcurrant Jus A slow-braised shank finished with a redcurrant jus that brings sharpness and a deep colour to the plate. Oregano and fresh mint in the braise – the kind of combination that makes a kitchen smell like somewhere worth being.

Foil Baked Lamb with Lemon and Mint Lamb sealed in a foil parcel with lemon and mint and left to do its own thing in the oven. Minimal effort, maximum return — and no washing up worth mentioning.

LAMB — SLOW ROAST

A slow-roasted leg or shoulder of lamb is one of the great weekend cooking projects. These recipes take time but ask very little of you while they're working — leave them alone, check occasionally, and come back to something that falls apart at the touch of a fork.

Slow-Roasted Greek Lamb for One A Greek-inspired slow roast scaled for one — a lamb leg cooked low and slow with garlic, lemon, oregano and olive oil until it surrenders completely. The kind of Sunday lunch that makes solitary eating feel like a genuine pleasure.

Roast Lamb à la Aunty Soss Named after a friend whose yoghurt marinade changed the way I think about roasting lamb. Leg of lamb marinated overnight and roasted slowly — fragrant, tender, and with a crust that makes it very hard to wait for it to rest properly.

LAMB — LEFTOVERS & PIES

Good lamb deserves a second life. These lamb and goat recipes make the most of what's left from a roast – transformed into something that stands entirely on its own merits rather than simply reheating the original.

Leftover Lamb Shepherd's Pie The classic route for leftover lamb — finely chopped rather than minced, with a proper mash on top and enough time in the oven to bring everything together. Comfort food built from the bone up.

Leftover Lamb Pie with Goat's Cheese Leftover lamb wrapped in filo pastry with goat's cheese — a fridge audit that turned into something considerably better than the sum of its parts. Crisp, creamy, and finished in under an hour.

Sweet and Spicy Shepherd's Pie Shepherd's pie with a little interference — spiced lamb with cumin, allspice and cinnamon beneath a golden sweet potato and carrot mash. The dish that proves leftover lamb deserves more imagination than a straight reheat.

LAMB — STEWS & BRAISES

Slow-cooked lamb is the backbone of rural Andalucían cooking — and of this collection. These lamb and goat recipes take time but reward patience with depth of flavour that faster cooking simply cannot produce.

Slow Roast Lamb with Chickpea Mash — A Spiced Andaluz Recipe Spiced lamb slow-cooked and served over a chickpea mash that absorbs every bit of the cooking juices. A one-pot Andalucían recipe that manages to be both rustic and deeply satisfying.

North African Lamb Stew with Couscous Cumin, coriander, turmeric and cinnamon slow-simmered with lamb, sweet potato and shallots — the dish that finally cured a lifelong stew phobia. Served over couscous, it's a one-pot worth every minute of the wait.

Braised Lamb with White Beans Lamb ribs and bone-in offcuts braised — not stewed — with alubia beans, tomatoes and red wine. Two hours of patience and a conversation with my neighbour Antonio produced something genuinely memorable.

Kashmiri Kabargah – Fried Lamb Ribs Three stages — blanched; milk-poached with spices; then coated in spiced yoghurt and fried in ghee until crisp and golden. One of the great dishes of a region more often in the news for conflict than for cooking.

Andaluz Lamb Hotpot — A Lancashire Hotpot transplanted to rural Andalucía. Bone-in lamb neck pieces shaken in turmeric-seasoned flour, browned in butter, and slow-cooked with onion, carrot, and Worcestershire sauce beneath a lid of buttered sliced potatoes crisped in a hot oven. Made on a November afternoon at Casa Adora, when the sun dropped behind the tree line and something warming became immediately necessary.

GOAT

Goat is the most underrated meat in the British kitchen and one of the most celebrated in the Spanish one. Younger than lamb, slightly leaner, and with a flavour that takes spice and long cooking in ways that make these some of the most rewarding lamb and goat recipes in this collection.

Mauritian Goat Curry A slow-cooked goat curry built on the spice traditions of Mauritius — fragrant, deeply flavoured, and the post that started my serious interest in cooking goat. The one I keep coming back to.

Jamaican Goat Curry — Walk Like a Jamaican Goat curry with scotch bonnet, allspice and thyme — Caribbean heat and depth in a single pot. The title comes from a line at the end of the post that explains itself. Worth reading to the finish.

Rajasthani Goat Rib Curry Goat ribs marinated overnight in spiced yoghurt then slow-cooked with root vegetables, mango chutney and veal stock. Inspired by time spent in Rajasthan and a rack of ribs from Paco in the village.

Choto al Ajillo – Kid Goat with Garlic The quintessential Andalucían goat dish — kid goat slow-fried in olive oil with a majado of fried bread, almonds and garlic. First encountered as a tapa at Café Bar La Revuelta when Lucio ran the bar and Mari-Carmen worked the kitchen. Some dishes stay with you for life.

THE FLEXIBLE CHEF TIP: Spanish lamb is leaner and younger than British lamb — the chops are smaller, the flavour more delicate, and the price considerably more reasonable if you buy from a local carnicería rather than a supermarket. For goat, ask specifically for cabrito — kid goat — rather than adult goat, which can be tougher and needs longer cooking. Both meats reward patience and bold seasoning, and both are available throughout Andalucía if you know where to look.

QUICK REFERENCE — ALL LAMB AND GOAT RECIPES

Lamb — chops & cutlets: Chuletillas de Cordero · Vineyard Lamb Chops · Tandoori Lamb Chops on a Sizzler Plate · Crusted Rack of Lamb

Lamb — shanks: Souris d'Agneau · Braised Lamb Shank with Oregano · Foil Baked Lamb with Lemon and Mint

Lamb — slow roast: Slow-Roasted Greek Lamb · Roast Lamb à la Aunty Soss

Lamb — leftovers & pies: Leftover Lamb Shepherd's Pie · Leftover Lamb Pie with Goat's Cheese · Sweet and Spicy Shepherd's Pie

Lamb — stews & braises: Slow Roast Lamb Chickpea Mash · North African Lamb Stew · Braised Lamb with White Beans · Kashmiri Kabargah · Andaluz Lamb Hotpot

Goat: Mauritian Goat Curry · Jamaican Goat Curry · Rajasthani Goat Rib Curry · Choto al Ajillo

About the Author

I'm Phil Morrison – The Flexible Chef. I've been cooking and writing about lamb and goat recipes since 2013, first from my home at Casa Adora in rural Andalucía and increasingly from the road, travelling Spain in a white Fiat Ducato campervan. Living in southern Spain has given me a deep appreciation for Spanish lamb — younger, leaner and more delicate than what you'll find in a British supermarket — and for goat, which is everyday here in a way it simply isn't in the UK. These recipes reflect the way I actually cook: with good local ingredients, minimal fuss, and a genuine belief that a well-chosen cut, treated with patience and respect, will always reward you.

Phil Morrison — theflexiblechef.co.uk