Enjoy traditional lamb dishes this Ramadan

This holy month, feast on the meat that's wholesome, versatile and brings natural flavour to the table. The great thing about lamb is it’s a meat for any occasion – it’s why we love it. Whether you’re after a big scrumptious lamb ouzi with easy-to-freeze leftovers, or you want simple unique dinner ideas that require little prep, there’s a cut of lamb that has your name on it.

Being rich in high-quality protein and many vitamins and minerals, lamb can be an excellent component of a healthy diet. Lamb is mainly composed of protein but also contains varying amounts of fat. Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance.

Iftar breaks the fast as the evening meal where several courses are served - from refreshing beverages and soups to hearty main courses and tempting desserts. Lamb is a particular favourite and as it's an incredibly versatile meat, its rich flavour lends itself to nearly every cooking method and a world of options.

From simple grilled chops to tasty sandwiches, be inspired by lamb.

Doner kebab

Don’t be afraid to experiment. Sure, lamb sandwiches are delicious but why not try a fried lamb meat slice sarnie for some extra comfort. Load a pita bread with fresh vegetables and you’ll also hit your healthy green goodness targets too.

Though lamb is associated with spring, fresh lamb is available year-round thanks to timed breeding and distribution. It is available all year at Choithrams.com and in store.

When buying lamb, look for meat that is fine-grained, well-marbled and light red in colour; older meat will be darker. Most meat labeled as lamb is less than a year old. Meat from an animal that is from one to two years old is labeled hogget, and a

Chickpea lamb shawarma soup with Greek yoghurt

Forget the idea of bland chickpea soup by simply adding lamb. Heat oil in a large pot over high heat. Add chopped garlic and onion, cook for one minute until starting to turn translucent. Add cubed lamb (150g) and cook. When it has mostly turned from pink to light brown, add spices of your choice. Cook for one minute then add two tablespoons of tomato paste and cook for another minute. Throw in some raw, chopped carrots, chickpeas, tomatoes and about 250ml of chicken broth.

Cover with lid, lower heat so it is bubbling energetically and cook for 10 minutes until the carrot is tender but not super soft. Stir through some fresh spinach for extra nutrients. Once wilted, adjust salt, pepper and spiciness (with cayenne) to taste, and water if you want more liquid. Anything goes

Lamb chops

This meat is such a good, lean source of protein, which means it’s worth expanding your repertoire. On average, an 85g serving of lamb has only 75 calories and meets the FDA’s definition for lean (less than 10 grams of fat, less than 4.5 grams of saturated fat and less than 95 milligrams of cholesterol per 100 grams).

A foolproof classic is the lamb chop, rack of lamb or roasted leg of lamb served with real mint sauce. Luscious seared chops can be achieved by cooking with a dollop of honey either in the pan or on the BBQ.

Try mixing honey, olive oil and dried mint powder into a paste and marinate the lamb overnight before cooking. The results are hard to beat when cooked slowly and carefully.