3 Show-Stopping Easter Roast Lamb Recipes for Your Sunday Table

Easter Sunday calls for something special, and nothing says celebration quite like a beautifully roasted leg or shoulder of lamb, fresh from the oven and ready to share with loved ones. Whether you prefer classic British flavours, Mediterranean herbs, or something with a touch of Middle Eastern magic, we've got three gorgeous recipes that'll make your Easter lunch truly memorable.

The best part? Our Free-Range Half Lamb Box gives you everything you need to try all three recipes this spring, with beautiful leg and shoulder joints that are perfect for roasting.

1. Classic Roast Leg of Lamb with Rosemary & Garlic

There's a reason this classic has graced Easter tables for generations. The combination of rosemary, garlic, and tender spring lamb is simply divine, and the aroma that fills your kitchen is the very essence of an Easter celebration.

Ingredients:

• 1 leg of lamb (around 2-2.5kg)
• 6 garlic cloves, sliced
• 4-5 fresh rosemary sprigs
• 3 tbsp olive oil
• Sea salt and freshly ground black pepper
• 500ml good lamb or chicken stock
• 2 tbsp plain flour (for gravy)
• Splash of red wine (optional)
• Reduce the heat to 180°C (160°C fan). For pink lamb, roast for 20 minutes per 500g. For well-done, add another 10-15 minutes per 500g.
• Remove the lamb from the oven, transfer to a board, cover loosely with foil, and rest for at least 20 minutes (this is crucial for tender, juicy meat).
• Whilst the lamb rests, make your gravy. Pour off most of the fat from the roasting tin, leaving the lovely caramelised bits. Place the tin on the hob over medium heat, sprinkle in the flour, and stir well. Gradually add the stock (and wine if using), stirring constantly to create a rich gravy. Season to taste.
• Perfect with: Roast potatoes, spring greens, minted peas, and lashings of that gorgeous gravy.

2. Mediterranean Herb-Crusted Shoulder of Lamb

Shoulder of lamb is an absolute gem for slow roasting. The meat becomes so tender it practically falls off the bone, whilst the herb crust adds wonderful flavour and texture. This recipe brings a taste of the Mediterranean to your Easter table.

Ingredients:

• 1 lamb shoulder (around 2kg)
• 4 garlic cloves, crushed
• Zest of 1 lemon
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh oregano, chopped
• 1 tbsp fresh mint, finely chopped
• 3 tbsp olive oil
• Sea salt and black pepper
• 300ml white wine
• 400ml lamb or vegetable stock

Method:

1. Preheat your oven to 220°C (200°C fan).
2. Make your herb paste by mixing the garlic, lemon zest, thyme, oregano, mint, and olive oil in a bowl. Season generously with salt and pepper.
3. Score the fat on the lamb in a criss-cross pattern, then massage the herb mixture all over, really working it into the scores.
4. Place the lamb in a roasting tin, pour the wine and stock around (not over) the meat, and cover tightly with foil.
5. Roast for 30 minutes at the high temperature, then reduce to 160°C (140°C
   1. fan) and cook for 4 hours. Yes, 4 hours! Trust us, it's worth the wait.
   2. Remove the foil for the last 30 minutes to crisp up the outside.
   3. The lamb is ready when the meat is so tender you can shred it with a fork. Rest for 15 minutes before carving (or shredding!).
   4. Strain the cooking juices, skim off excess fat, and serve as a light jus alongside the lamb.

   Perfect with: Giant couscous, roasted Mediterranean vegetables, tzatziki, and warm flatbreads.

3. Moroccan-Spiced Roast Lamb with Honey & Pomegranate

If you fancy something a bit different this Easter, this recipe is an absolute winner. The warm spices, sweet honey, and jewel-like pomegranate seeds create a roast that's as beautiful to look at as it is delicious to eat.

Ingredients:

• 1 leg of lamb (around 2-2.5kg)
• 3 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• ½ tsp ground ginger
• 3 tbsp olive oil
• 3 tbsp honey
• Juice of 1 lemon
• Sea salt and black pepper
• Seeds from 1 pomegranate
• Fresh mint and coriander, to garnish

Method:

1. Bring the lamb to room temperature and preheat your oven to 220°C (200°C fan).
2. Mix the garlic, all the spices, olive oil, 2 tablespoons of the honey, lemon juice, salt, and pepper to create a fragrant paste.
3. 1. Rub the paste all over the lamb, making sure to cover every bit. If you have time, do this a few hours ahead and let it marinate in the fridge.
   2. Place in a roasting tin and roast at the high temperature for 20 minutes.
   3. Reduce the heat to 180°C (160°C fan) and roast for 20 minutes per 500g for pink lamb, or longer if you prefer it well-done.
   4. About 10 minutes before the end of cooking, brush the remaining honey over the lamb for a gorgeous sticky glaze.
   5. Rest the lamb for 20 minutes, then transfer to a serving platter. Scatter with pomegranate seeds and fresh herbs for a stunning presentation.

   Perfect with: Saffron rice, roasted sweet potato wedges, a fresh mint and cucumber salad, and warm pitta bread.

Get Everything You Need in Our Free-Range Half Lamb Box

Why choose between recipes when you can try them all? Our Free-Range Half Lamb Box includes beautiful leg and shoulder joints perfect for any of these recipes, plus chops, diced lamb, mince, and more for delicious meals throughout spring.

What makes our lamb special:

Free-Range & Locally Reared: Our lambs roam freely on natural pasture, resulting in meat with superior flavour and texture. You can truly taste the difference that a stress-free, natural life makes.

Perfect for Easter & Beyond: You'll get the star joints you need for your Easter roast, plus plenty of versatile cuts for midweek meals, curries, stews, and more.

Expertly Butchered: Every cut is carefully prepared by skilled butchers who understand how to get the very best from each joint.

Traceable from Field to Fork: When you choose our lamb box, you're supporting British farming and getting meat with a story you can feel good about.

Make This Easter Unforgettable

This Easter, treat your family to lamb that's been raised with care, right here in the British countryside. Whether you choose the classic rosemary and garlic, Mediterranean herbs, or exotic Moroccan spices, you'll be creating an Easter lunch that everyone will remember.

Order your Free-Range Half Lamb Box today and discover why free-range, locally reared lamb makes all the difference to your Easter celebration.

Frequently Asked Questions

Q: How long do I cook a leg of lamb for Easter and what temperature should it be?

A: For a 2-2.5kg leg of lamb, start by roasting at 220°C (200°C fan) for 20 minutes to get a lovely golden colour, then reduce to 180°C (160°C fan). Cook for 20 minutes per 500g for pink, tender lamb, or add an extra 10-15 minutes per 500g if you prefer it well-done. Use a meat thermometer for accuracy: 55-60°C for rare, 60-65°C for medium-rare, 65-70°C for medium, and 70-75°C for well-done. Always rest your lamb for at least 20 minutes after cooking—this is the secret to juicy, tender meat. The internal temperature will rise by about 5°C during resting, so factor this in.

Q: What's the best cut of lamb for roasting at Easter—leg or shoulder?

A: Both are brilliant choices, but they offer different experiences! A leg of lamb is leaner, cooks faster (around 1.5-2 hours), and carves into beautiful neat slices—perfect if you want that classic "Sunday roast" presentation. It has a more delicate flavour and is ideal for traditional recipes with rosemary and garlic. A shoulder, on the other hand, has more fat running through it, which means incredible flavour and meat that's so tender it falls off the bone. It needs slower cooking (about 4-5 hours at a lower temperature), but the results are spectacular. If you're feeding a crowd and want impressive presentation, go for leg. If you want maximum flavour and don't mind a longer cooking time, choose shoulder. The good news? Our Free-Range Half Lamb Box includes both, so you can try each and decide your favourite!