Lamb and Wine: Perhaps a white?

Lamb is a common sight on many Brits' tables on a Sunday and is also a favourite during the week as there are many ways to cook this most favoured of red meats.

What is perhaps surprising is that it doesn't always have to be washed down with red wine, depending on how you cook it and which piece of meat you are eating, it can go equally well with a white wine.
You can't get much more British than a Lancashire Hotpot and while many would be tempted to serve this with a medium-bodied red, it will work equally well with a lightly oaked Chardonnay. If you're insistent on keeping things traditional, then a red Bordeaux will probably do the trick.
If you're making roast lamb for Sunday dinner then a robust, full-bodied red such as an Haut Medoc will do the trick. Rioja will work nicely alongside roasted lamb too. This combination will hit the mark if you're putting your meat into a stew.
Shepherd's Pie is a perfect mid-week winter meal and can be made relatively cheaply. You could even put it together on a Monday with the leftovers from Sunday's roast. Pair this with a low tannin red such as a Beaujolais for a cost-cutting wine and food combination.
Grilled lamb chops are another good mid-week meal and these would marry well with a Pinot Noir which will not overpower the meat. Alternatively try a Cabernet Sauvignon.
Anyone who is considering hosting a dinner party may want to be a little more adventurous with the cuts of lamb they choose to serve.
If you know your guests can handle a bit of offal then why not try serving them lamb kidneys. They have a strong taste so you will need a robust wine to stand up to them though. A Barolo or Barbaresco should do the trick, although these full-bodied Italians can come at a price, so be warned this is not the choice for budget-conscious diners.  
Sweetbreads while not for the faint-hearted are considered quite a delicacy and will impress your guests if they're not shy about eating offal. If you sautee them in butter then a Chardonnay will go well alongside them.
Remember though that sweetbreads are very perishable and should be prepared and eaten as soon as possible after buying them, and within 24 hours as a rule.

Top food & wine matching tips from the What Food What Wine? team