Endless chocolate eggs, slabs of simnel cake and heavenly hot cross buns might be tempting this Easter, but there’s another special treat to enjoy - roast lamb.
But it’s important to get it right when heading out to buy the meat.
When buying lamb, it should be pink or red in colour – any meat that is darker will be hogget or mutton and stronger in flavour.
All lamb should have just a thin coating of white fat for flavouring, so choose lamb with moderate marbling which will keep it moist when cooking.
Before placing any lamb into the roasting tin, stud it with some rosemary.
Break the rosemary into small sprigs and use a small sharp knife to make incisions in the lamb.
Afterwards, poke in sprigs of rosemary.
Finally, use roasted garlic as a condiment, halving the bulbs and squeezing it from the skin. It will add to the flavour of the lamb.
So, forget chocolates this Easter and make a Sunday roast your foodie focus.