Spring has sprung, finally. It took its time. But now the daffodils are blooming and the lambs are bouncing across green hillsides we might allow ourselves to think that warmer weather is here and roasts may soon turn from beef to lamb, pork to hogget.
No doubt British lunch tables will be full of lamb legs and lamb shoulders in 2025, and while a classic and traditional roast is a mighty thing, a little experimentation might be in order too. After all, Britain has a real food scene now and we cook far more than pie and sausages in modern times.
Below, we’ve got recipes from four chefs and restaurants around, each one ideal for a fabulous Easter spread. From Richard Corrigan, of Bentley’s fame, we bring you the perfect roast lamb, one with minimal fuss but maximum impact. It’s all in the cookery.
Elsewhere, inspiration for an Italian feast from London favourite Trullo, a springtime dish that will satisfy any diner, while the Michelin-starred Yorkshire chef Tommy Banks brings his take on hogget (meat from a sheep from between one and two years old).
Finally, a glorious dish from Barnaby’s in Padstow, Cornwall. This one uses Cul Yaw, or Cornish mutton, a meat disastrously overlooked in the UK. Treated well, and it brings flavour, depth and richness, perfect for Easter lunch.
A recipe for perfect roast lamb from Richard Corrigan
Lamb shoulder cooked in milk with Amalfi lemon and peas from Trullo
Tommy Banks's Easter recipe for roast hogget meatballs
Try sustainable Cornish mutton in place of lamb
