How to cook Easter lamb – four ways Long and slow cooking yields meltingly soft meat, while quicker cuts can take bright, fresh flavours. Take your pick... Choose bright flavours or a long, slow braise Credit: Haarala Hamilton As we build up to Easter Sunday, many of us will be looking to spring lamb for their celebratory meal – me included. There are so many different ways to treat lamb – serve it blushing pink with delicate spring flavours like lavender and soft herbs, or give it a more robust treatment in a rich, slow-braised dish. Personally, I like going for larger, working cuts of lamb like shoulder and leg, which benefit from a low, slow-cooking to render all that fat down to produce a meltingly soft dish.