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Had the family over for Easter Sunday so obviously had to do roast lamb, which I got online from the Dorset Meat Company so hopefully wasn't frozen and shipped 12k miles to get to my plate...

Roasted the lamb along with garlic, apricots, white wine and rosemary. Roast potatoes done in my secret style (ok - boil them until they almost disintegrate then leave to cool, baste with the oil of your choice plus plenty of garlic powder and roast them with some chorizo in the pan, brilliant), roast parsnips (with grated parmesan cheese), purple sprouting broccoli, plus regular and purple carrots (my favourite!), and some Yorkshire Puds for good measure.

Have to say I probably overdid the lamb just a tad, such a hard meat to get right. But it all seemed to go down well. Literally no leftovers!

looks amazing ....... and not over done ....hate the backlash from raw meat eaters who need to tell everyone how they must eat meat.

Very tasty looking.

Super meal Dan

If you want to do Lamb a different way, we’ve been doing slow cooked lamb shoulder, lamb sourced locally.

Score the fat side of the lamb deeply producing a diamond effect. Season with S&P and your choice of seasoning.

Place on a trivet of veg submerged in veg stock, cover with baking parchment and foil, cook at 120 for five hours, drain the juice and trivet, place lamb, fat side up, back in the oven at 180-200 for up to an hour or until the fat has gone crispy.

Remove from oven about an hour before eating to rest; make a gravy, once you’ve skimmed the fat, with the cooking liquor.

Meat will be ‘fall off the bone’ and moist. Fat will be naughty but nice.

It’s a bit more of a cook and forget meal.

Sounds and looks sumptueous dan_b, the clean plates say it all. Puts our local roast shoulder of pork a few divisions below, but clean plates all round apart from grandson's abandoned vegetables!

I did a Lamb on Saturday, I love it but we rarely have it because SWMBO does not like the smell before its cooked, so its hard work getting her to accept it.

I get a butterflied boneless leg usually from Sainsburys but I only buy it if the meat is a bit pale in colour. If its too red its probably going to be tough.

Then I spend a lot of time trimming all the fat and sinews off, then I am left with several pieces of very lean meat.

I spread plenty of walnut oil over it, salt and black pepper, then liberally roll the meat in both rosemary and thyme.

I add it to a closed glass dish with a little chicken stock and chopped onion.

I cook it for a little over an hour at 150 degrees, drain the juices to make gravy.

I let the meat rest for about 10 mins on a hot plate covered with foil, then I slice it up, serve with the gravy, and add a little Colemans garden mint.

It does not always go well though, like a few weeks ago I could tell the meat was going to be too tough whilst trimming it so I minced it to make kebabs instead. But this time it was beautiful and even SWMBO agreed.

Alternatively I pan fry a lamb fillet from M&S or Waitrose, much easier but that's crazy price. Grilled lamb chops are also a winner with me.