Easter lamb...

[NotPennysBoat]

I've been reading some of the Easter Traditions threads and I'd like to attempt a lamb dinner for Easter Sunday!

I've never done lamb before, so what shall I buy and how shall I cook it? It needs to serve at least 4, be boneless and lean.

Any suggestions for a novice?

There is a good list of lamb recipes here on BBC Good Food website.

Choose fresh British lamb (preferably organic) £ I know not NZ frozen.

If you want the meat boneless you could buy a shoulder and ask the butcher to take out the bone. Then get some stuffing and fill the cavity and roll it up and tie with string. You can buy them ready stuffed and tied too. Traditionally a lamb joint is roasted with the bone in - I think it helps keep the meat moist while cooking. Cook it with some sprigs of rosemary in the pan and lots of garlic and make some fresh mint sauce to go with it.

You could also buy neck fillet and wrap it in tinfoil with some thyme to stop it drying out but don't let it overcook. It should be pink with clear juice running if you stick a knife in. Once it's cooked cut it into slices and serve. Neck fillet also makes very nice kebabs for a BBQ cut into bite sized pieces and marinate them for a few hours or overnight.

One of the easiest lamb dishes is the Greek kleftiko. It is slow cooked but it does have a bone in it although you won't have to carve it as the meat will fall off the bone. Leftovers can be used to make a nice shepherds pie.

I would suggest a rolled shoulder joint roaster with rosemary. Roast potatoes and veg.

If you have a good butcher locally you should get it from them and ask about timing and size (always get a bit extra in case people want seconds or to have cold the next day).