Easter recipes

Best Easter recipes

Butcher Advice

Best beef, veal and lamb cuts for Easter recipes

A veal rack makes a very impressive Easter Sunday roast.

Roast veal and Mediterranean style roast vegetables

Rack of veal with rosemary and mustard crust

Beef chuck is a clever choice for a casserole to feed a crowd at Easter.  Slow cooking makes it succulent and very tender.

Beef with almonds and green olives

Beef bourguignon

Corned beef is a great cut to use when entertaining, it is inexpensive and little goes a long way.

Spiced sugar-glazed corned beef

Corned beef in ginger beer

A lamb shoulder can be barbecue roasted or slow roasted in the oven

Barbecued lamb shoulder with lentil and spinach salad

Roasted lamb shoulder with basil pesto

Buying tips

Let the butcher do the preparation

  1. Ask your butcher to tie your beef roast cut if needed as some like beef fillet and beef rib eye benefit from it. Tying it gives the roast a uniform shape, which helps it cook evenly.
  2. When you purchase an easy carve lamb leg the butcher will have partially de-boned the lamb leg, leaving just the shank in. The butcher will also tie it, so it's compact in shape.

Tips & Techniques

Essential tips for Easter roasts

  1. Preheat the oven in line with the type of cut you are roasting - see How to roast.
  2. Place the roast on a rack in a roasting dish. Raising the roast helps it brown evenly. Brush it lightly with oil. Season with salt, pepper and any flavourings
  3. Different cuts require different cooking times per fixed weight- - see How to roast. For ease and accuracy use a meat thermometer.
  4. Remove roast when cooked to desired degree. Transfer to a plate, cover loosely with foil and rest for 10-20 minutes before carving. Carve the roast across the grain to ensure tenderness.

Gravy tip

  • Roasting delivers flavoursome, succulent, juicy meat, and if you use the pan juices to make rich, tasty gravy you’ll have an Easter Sunday meal...made in heaven!
  • Place the roast on a bed of julienned vegetables, this helps to raise the roast, and adds extra flavour to the pan juices.
  • How to make gravy

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