This meat's inherent richness makes it wonderfully versatile, with a strong taste that can handle a wide variety of herbs, spices, vegetables, grains, and other accompaniments. If you usually roast lamb with garlic and rosemary, start by substituting an herb like lavender, savory, or thyme for the rosemary. And because the gaminess of the meat finds a counterpoint in sweet flavors, it works perfectly in a Moroccan lamb stew made with prunes and apricots.

Recipe: Moroccan Lamb Stew with Chickpeas and Prunes