Chef Bonello's roast lamb

I think Easter might be my second-favourite holiday of the year after Pancake Tuesday.

Not only are the celebrations simple (you must eat chocolate, and then have some more), but they’re mercifully brief. Also, the period usually involves some delicious roast lamb.

It seems I’m not the only one excited for the dish of the moment. Kevin Bonello, executive head chef at Legacy at The Grand, York, has perfected his own recipe for Easter Sunday.

Here are his tips for sourcing and cooking the best roast lamb:

Visit your butcher for the best cut

The chef recommends going to a butcher for your lamb if possible.

“When available, you should choose lamb that has been hanged for around ten days, as this will result in a much more flavourful dish,” Bonello explains.

And while many of us plump for lamb belly or loin over Easter, the chef prefers a shoulder or leg joint.

“These cuts are best suited to long and slow roasting hours in which their full flavour can develop,” he continues.

“Roasting meat on the bone also keeps........

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