Tricks of the Trade - Cooking the perfect spring lamb

Tips on cooking the perfect spring lamb.

"Shoulder or leg of lamb should be cooked long and slow as this will help to tenderise the meat. I would advise roasting meat on the bone for added flavour with rosemary or basil. Basil works superbly with lamb though it's not as commonly used as rosemary. I would serve the lamb with roast potatoes and mint sauce."

Matt Appleton, head chef, the Three Tuns, Romsey, Hampshire

"I'm struggling to get hold of a piece of spring lamb for Easter because of the recent cold snap. The animals haven't had a chance to graze on spring grass so the meat is lacking in flavour. My favourite cuts are best end, saddle or leg because they are leaner than cuts like shoulder. I cook best ends for about 15 minutes and saddle for about 45 minutes adding some salt and cracked black pepper. My favourite herbs with lamb are marjoram, and wild garlic. The final dish is served with a chopped mint and mustard crust."

Philip Burgess, proprietor/chef, the Dartmoor Inn, Lydford, Oakhampton,Devon

"The most important thing is to avoid overcooking lamb. I like the meat to be pink, tender and juicy. In my view the best cuts are saddle or rack as they have the most flavour. I recommend being as traditional as possible by combining the lamb with rosemary, mint sauce and roast potatoes. The key thing is not to rush the meat from the oven to the plate; it needs at least five minutes to rest."

Rory Whelan, head chef, the Hoste Arms, Burnham Market, Norfolk

"For a leg of lamb, I'd advise getting your butcher to bone and roll the meat. This removes a lot of the spoil and you can keep the bone and add it to your roasting tray to ensure you don't lose any of its flavours. The first step is to fry your meat on the stove to seal all the great flavours. Then add rosemary, garlic and lots of root veg to the base of your roasting tray and place the leg of lamb on top. When the lamb is done it should be left to rest as it gives the meat fibres a chance to relax giving a succulent texture."

Nigel Ramsbottom head chef/proprietor, the Swam, Monks Eleigh, Suffolk