Few meals are as sacred to the British calendar as the Easter roast. It’s a rite of spring – a chance to gather round the table with loved ones, make a proper fuss over seasonal veg and bask in the satisfying clatter of carving knives and gravy boats. But nothing spoils the occasion quite like overcooked lamb or chicken that’s been roasted into oblivion.
So whether you’re feeding a flock or keeping it low-key, this guide is your culinary wingman. We’ll walk you through exactly how long to cook each type of meat – from classic Easter lamb to juicy roast chicken – with tips on temperatures, timings and how to dodge the dreaded dry bird. Because if you’re going to spend £30 on a beautiful joint, it deserves better than guesswork.
