The traditional Easter fare for the family get-together. Choose succulent roast lamb with the first new potatoes for a truly enjoyable feast

• Joint of lamb (leg or shoulder)
• Salt
• Gravy from half a pint (285ml) stock or vegetable water,
• 1 tbsp. Flour
• freshly ground black pepper

Place lamb in roasting dish and lightly prick surface fat all over with fork Rub fat over with salt Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C Transfer to hot platter, cover with foil and stand for 10-15mins Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper

• APPLE TARTLETS: (OPTIONAL) An unusual and delicious accompiament to your roast lamb that cannot fail to impress your guests.
• 6oz (150g) plain flour
• good pinch of salt
• one and a half oz. (40g) margarine
• one and a half oz. (40g) white fat
• cold water to mix
• one quarter pint of apple sauce
• 4 tbsp. red currant jelly
• 4 tbsp. Mint jelly

Sift flour and salt; rub into fats, and mix with just enough cold water to form a dough then roll out thinly With a 3in. (7.5 cm) fluted round cutter, cut into 16 rounds, using up pastry trimmings as well Mould rounds carefully into tartlet tins