Easter is a joyous holiday, one centred around feasting and family, a time to gather around great tables teetering with treats. Although spring is hardly the best time for lamb (late summer/autumn is best in the UK), it’s the go-to meat for those celebrating.
Below, six of the country’s very best chefs share their tips for lamb with a twist (those avoiding lamb altogether should try this). From Tommy Banks’ excellent recipe with hogget to Paul Ainsworth’s alternative pudding that still feels spot on for the occasion, inspiration and creativity abounds. Whatever you go for, have a very happy Easter.
