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
Packed full of flavour, our butterflied leg of lamb, available in store from 13 April, is the ultimate spring lunch centrepiece. This boneless joint is marinated in lamb stock, mint, garlic and seasoning and topped with a lamb butter for 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, it’s also a doddle to carve, as it’s boneless – win-win!
Pick up our British butterflied leg of lamb in store from 13 April, and find inspiration for sides and desserts below.
Serve up a Sunday lunch the whole family will love by picking up an M&S Select Farms British Oakham chicken. Coat the skin in butter, thyme and garlic and stuff the chicken with garlic cloves, more thyme and half a lemon. Roast according to the pack instructions, ensuring it’s cooked through and the skin is golden and crispy. Serve with roasted baby potatoes and spring greens.
Find everything you need to cook up a spring roast in store now.
Have all your roast dinner essentials to hand by stocking the freezer with a centrepiece joint, veggies and trimmings. Pick up our boneless British turkey breast joint, which is stock-basted for extra succulence, and pair it with our frozen maris piper potatoes basted in beef dripping, root veg selection, winter herb carrots, winter greens and golden Yorkshire puddings.
Head to our freezers in store to pick up your Sunday lunch must-haves.
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.
Steam carrots and top with butter and thyme, or roast with honey and rosemary until sticky and golden
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
Simply blanch beans in boiling water until tender. For extra crunch and flavour, top with toasted flaked almonds and lemon zest
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.
Need easy family recipes, from mid-week lunches to speedy dinners? Chef Chris Baber has it covered
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