Roast lamb is perfect for an Easter Sunday dinner
Secondly, you should opt for a bone-in joint rather than a boneless one. "Don’t imagine the boneless roasts are better because they’re easier to cut," he said. "Don’t miss out on the flavour from the bone and let’s be honest they look more impressive too."
When it comes to cooking time, he suggests 25 minutes per pound of meat at 180C. Once cooked, you can then transfer the joint into a serving dish, cover it in foil and allow it to rest for 10 to 15 minutes before serving it up.
If you've got the time, Gareth Crosby, head chef at Shutters restaurant in Canary Wharf, suggests a longer cooking time for the ultimate slow-roasted Easter lamb. He believes a whole lamb shoulder is best and it needs to be in the oven for more than a few hours,
He also suggests placing peeled onions cut in half and whole carrots underneath the lamb to catch all the juices during cooking. "Cook it slow and low about 140 or 150 degrees and it will stay in there a good four or five hours," he said. "The meat will fall off the bone."
A roast dinner just isn't complete without a large dish of perfectly roasted potatoes - crispy on the outside but soft and fluffy in the middle. Chef Darina Allen has shared her top tips on how to make the perfect roasties, as well as the mistakes you need to avoid,
First up, never use new potatoes. Good-quality dry, floury potatoes such as Golden Wonders or Kerr’s Pinks are your best bet, according to Darina. For best results, peel the potatoes just before roasting, but resist the temptation to soak them in water as they should be dry before cooking for the best results. If you don't dry your potatoes off, even when tossed in fat or oil, they will stick to the roasting tin.
You'll need to use a good oil or fat to cook them in. Darina says roast potatoes can be cooked in extra virgin olive oil, top-quality sunflower oil, duck fat, goose fat, pork fat (lard) or beef dripping. Each gives a delicious but different flavour.