This Easter, the spotlight’s on the meat.
Whether you’re roasting lamb, beef, or something a little more bold, our recipes are here to help you serve up a proper centrepiece.
And the unsung hero of any Easter roast? A seriously good knife. Because when it’s time to carve, you’ll want precision, power — and style. Scroll on for meat-filled inspiration and carving-ready classics.

One-pan Easter lamb

Ingredients

1.6kg bone-in leg of lamb
50ml olive oil
3 oregano
4 rosemary
1 lemon
1 garlic bulb
1 red chilli
1kg potatoes
3 fennel bulbs
250ml white wine
250ml chicken stock

Directions

1. Take lamb out 1 hr before cooking. Make small cuts in the meat. Mix oil, oregano, rosemary, and lemon zest; rub all over lamb, pressing into cuts.
   
   
2. Preheat oven to 200°C/180°C fan/gas 6. Toss garlic, chili, potatoes, fennel, and rosemary with olive oil in a roasting tin. Season lamb, place on top, and roast 45 mins. Add wine and stock; cook 30 mins (rare), 35–40 mins (medium rare), or 45 mins (well done).
   
   
3. Rest lamb up to 30 mins. Lower oven to 160°C/140°C fan/gas 3. Cover veg with foil and return to oven. Before serving, top with fennel fronds and place lamb back on top. Serve in the tin.
   

Easy roast leg of lamb

Ingredients

2kg-2.5kg leg of lamb 
small bunch rosemary
4-5 garlic cloves
4-6 brown anchovy fillets
2 tbsp olive oil
2 large onions

Directions

Preheat oven to 220°C/200°C fan/gas 7. Weigh lamb and cut angled 5cm-deep slits into the meat.

Stuff each slit with rosemary, garlic, and anchovy (optional). Season and rub with olive oil. Place on onion slices in a roasting tin. Roast for 20 mins.

Lower oven to 190°C/170°C fan/gas 5. Roast for 15–20 mins per 500g (e.g., 1–1 hr 20 mins for 2kg), or until 55°C (medium) or 70°C (well done).

Rest under foil for 15 mins. Use tray juices and onions for gravy.