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The spring roast with the most

Make your spring lunch taste amazing by serving up a delicious and comforting roast dinner. Be inspired by our tips and recipes, including a succulent boneless leg of lamb, butter-basted chicken, vibrant veggies and a prosecco pud

100% British lamb

Packed full of signature spring flavour, our new butterflied leg of lamb is the ultimate spring lunch centrepiece. This boneless joint is marinated in lamb stock, mint, garlic and seasoning and topped with a delicious lamb butter for ultimate flavour and succulence. The finishing touch? A garlic, lemon and herb drizzle that complements the lamb perfectly. Not only does the roasting joint taste amazing, as it’s boneless, it’s also a doddle to carve! Win-win!

Pick up our British butterflied leg of lamb in store now and be inspired by our side and pud ideas below.  

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Full-on-flavour roast chicken 

Looking for a Sunday lunch roasting joint the whole family will love? Well then it has to be our new full-on-flavour British roast Oakham™ chicken. Stock-brined for succulence and topped with butter, thyme and chargrilled garlic – we’ve done all the hard work for you! Just pop in the oven, serve with your favourite veggies, roast potatoes and gravy.

Pick up this family-favourite roast chicken in store now. 

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Beautiful beef

If you fancy some prime British beef, we have it covered. Discover a range of beef joints in store now. Make the star of your feast zing with fresh veggies and herbs. Try adding thyme, lemons, shallots, carrots and garlic to the roasting pan, alongside the beef. Serve with creamy yet fiery horseradish sauce, beef-dripping roasties, fluffy Yorkshire puddings and beef gravy.

Pick up all your spring lunch essentials in store now. 

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Standout sides

Carrots in a colander

Sweet carrots

Steam carrots and top with butter and thyme, or roast with honey and rosemary until sticky and golden

Roast potatoes on a baking tray

Winning roasties 

For perfect potatoes, peel, boil, drain and allow to dry, then add to a baking pan of hot oil with garlic and herbs. Shake, then roast until golden and crisp

Green beans in a colander

Gorgeous green beans

Simply blanch beans in boiling water until tender. For extra crunch and flavour, top with toasted flaked almonds and lemon zest

Prosecco and rhubarb pud

Looking for the ultimate ending to your family Easter Sunday lunch? Top our mini meringue nests with lemon curd, cream and prosecco-poached rhubarb.

For the rhubarb, simply cut the stalks at an angle into bite-size pieces and add to a pan. Cover in our Conte Priuli Oro prosecco and add a sprinkling of sugar and a splash of water. Simmer over a low heat until the rhubarb is cooked but still holds its shape. Construct your mini pavlovas by adding a layer of lemon curd, whipped cream and the rhubarb.

Take this dessert to the next level by serving with a rhubarb prosecco cocktail to toast the long weekend. Simply blitz some cooked rhubarb in a food processor and add it to a glass of prosecco with a sliced rhubarb garnish.

Top tip: the rhubarb can be swapped for frozen berries. Simply place these in a pan with a splash of water and sugar, then stew until soft and sweet.

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Mini meringue nests with lemon curd, cream and rhubarb

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