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Easter

Give Easter lamb time to roast and rest.

Lamb is more forgiving than turkey, but it still needs a proper plan for the joint size, finish, resting time, potatoes and spring vegetables.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best centrepiece Leg, shoulder or rack of lamb
Cooking Use the meal planner to time the lamb, rest and sides
Rest 15-30 minutes depending on joint size
Sides Start roast potatoes early and finish greens close to serving
Serve Carve after resting and spoon over hot gravy or jus
Useful next steps

Start with the meal planner so lamb, potatoes, vegetables, gravy and rest time line up.

Open Easter meal planner Start a lamb schedule with roast potatoes, vegetables and gravy selected. Lamb calculator Calculate leg, shoulder or other lamb cuts by weight and finish. Roast potatoes guide Time parboiling and roasting so potatoes finish crisp after the lamb rests. Roast vegetables guide Match cut size and timing for carrots, parsnips, sprouts and mixed trays.
Method

Cook it in order.

  1. Choose the lamb cut, weight and finish in the meal planner.
  2. Season ahead if useful and bring the joint out of the fridge before cooking.
  3. Start potatoes early enough to crisp while the lamb rests.
  4. Check the lamb with a thermometer if you need a precise finish.
  5. Rest before carving and finish vegetables close to serving.
Avoid

Common mistakes.

Skipping the rest and carving too early.

Treating rolled lamb like an intact whole joint.

Starting delicate vegetables too soon.