Lamb is the traditional choice on Easter Sunday, so there’s no real reason to stray away from the popular classic (try serving a roast chicken and you’re bound to ruffle a few feathers). Most cooks opt for a nice leg or shoulder, which is fine, but for a proper chef-like centrepiece a saddle of lamb is tough to beat. Try your hand at some light butchery with Galton Blackiston’s recipe; you’ll need to trim and roll the saddle, stuffing it with spinach leaves and black pudding then securing it all with a thin layer of fat. Of course, you can get your butcher to do most of the hard work for you if you’re not that handy with a knife. Serve it with classic side dishes of potatoes and spring vegetables – just don’t forget the gravy.