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Spring is synonymous with Easter and lamb. While most of us are excited to devour countless chocolate bunnies, we often don’t want anything to do with lamb simply because we don’t know if we are cooking it right. And it’s not exactly easy on the pocket. In our quest to comb the cooking world for easy lamb recipes, we uncovered three trends that eliminate the questions (and fear) about cooking this seasonal favourite. And we found a way to make it more budget-friendly as well. (Scroll down below for recipes.)

Here’s what we discovered:

When in doubt, break out the slow cooker
Whether cooking lamb shanks, stewing cubes or a whole leg, the slow cooker is your best friend. You don’t have to worry about the right temperature or timing and the low and slow cooking process leaves you with tender, succulent meat every time.

Forget meat on the bone, try ground lamb
It’s cheaper, easier to work with and is a great entry into the world of lamb for someone who hasn’t cooked (or eaten) it before. Use it as a substitute for beef in casseroles, kebabs and burgers with the same delicious results.

Flash cook, or invest in a meat thermometer
Most cooks will attest that lamb is best served medium rare. This delicate state is best achieved when cooking cuts like lamb chops quickly and at a high temperature. If you’re still hesitant, buy a thermometer and ensure the internal temperature has reached 145°F.

Now, you’re ready to experiment! Here are some recipes to inspire: