Easter lunch

The rich flavours of roast lamb and mutton call for an equally bold wine. A robust Bordeaux would work well, but Rioja wins every time with the Wickhams team. Read on for our pick of the bunch

We asked our friends at Pipers Farm in Devon for their go-to recipe for Easter Sunday.

‘Mutton makes a marvellous alternative to the classic lamb Easter roast. We recommend roasting it fast and serving pink for maximum flavour,’ say its butchers.

Whole leg of mutton 1

Star anise 5

Cinnamon sticks 2

Coriander seeds 4 tbsp

Sea salt a good pinch

Freshly ground black pepper a good pinch

Thyme a few sprigs

Olive oil a glug

Mint a bunch, finely chopped Cider vinegar 3 tbsp Wildflower honey 2 tbsp

1. Preheat the oven to 180°c/gas 4. Place a cast iron pan over a medium heat, add the spices and toast until fragrant.

2. Grind the toasted spices in a pestle and mortar with salt, pepper and the fresh thyme. Don't grind too finely as you want to retain some texture. Mix the spices with a glug of olive oil to form a paste.

3. Lightly score the mutton leg all over. Rub the spice paste in, making sure every part of the surface is covered. Place the mutton on a rack over a roasting tray and place in the oven. Cook for 2 hours then remove from the oven, wrap in foil and allow to rest for 20 minutes.

4. To make the mint sauce: combine the mint with the cider vinegar, honey and a splash of hot water.

5. Carve the mutton and serve with a drizzle of mint sauce and glass of Rioja.