Top tips on how to choose, prepare and cook your meat, along with some delicious serving suggestions.

1. A whole leg of lamb is simple to prepare. Simply put the joint in a roasting tin and cook for 25 minutes for every 500g for a rare, juicy, tender and tasty eat.
2. The most important thing is to leave the meat to rest for at least 10 minutes before carving as this allows the meat to relax and remain tender.
3. Some people find carving with a bone quite difficult so a boneless joint is the perfect alternative.
4. A good lamb cut will have a nice bright appearance and the fat will be a creamy white colour.
5. A shoulder of lamb is considered by many to be the sweetest part and will go down a treat with your guests.
6. Mint sauce is, of course, the traditional accompaniment to lamb and beautifully complements the meat's flavours. Try your hand at making the sauce yourself with a handful of mint leaves, white wine vinegar and a couple of tablespoons of sugar.
7. Serve with the season's best vegetables and herbs for a delicious taste. Towards the end of March, the rosemary plant begins to blossom and a few sprigs inserted into the joint complements the flavour of the lamb beautifully.
8. Other vegetables such as carrots and leeks are also in season and are ideal accompaniments to your Sunday lunch.

Try this herby rack of lamb recipe
More lamb recipes
More roast recipes

Jim Viggars, senior buying manager, www.asda.co.uk

By Anna Penniceard

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