I love lamb so much that we served it at our wedding. To me, it's the ultimate treat, no matter what the guise. Rack of lamb delivers meltingly tender portions that always seem deliciously sweet. Roast leg of lamb can stand up to robust flavours like garlic and woody herbs, making it a wonderful centrepiece for a celebratory meal or family roast.

The barbecue shows off another side to lamb's versatility, allowing it a chance to steal the limelight and outshine workaday beef. Lamb burgers make a delicious alternative to beef patties. Stuffed into pitta pockets with minted yoghurt and salad leaves, they're wonderfully summery and succulent.

Marinated lamb chops deliver a real flavour punch and work especially well with salads or couscous. Tender lamb kebabs are always a pleasure to serve, the barbecue smoke teasing out their complex flavours. Despite the delicate nature of the meat, lamb stands up extremely well to smokiness.

We're lucky in Ireland to produce some of the best in the world, with fantastic new season lamb currently available. Our climate is perfect for keeping animals outdoors year round, allowing them to graze on grass, with very little cereal needed.

When looking for the best lamb, seek out produce from our mountainous coastal counties.

Connemara Hill Lamb, Connemara Mountain Lamb, Wicklow Lamb and Burren Lamb are all chef favourites, celebrated for the subtleties in their flavours. The unique taste and subtle differences comes from a mostly organic diet that's rich in heather, clover and wild grasses.

For more great lamb recipes see www.tastyeasylamb.ie