A fine feast for Easter
Having proudly served Norfolk communities since 1889, Arthur Howell Butchers share their expert tips for a delicious Easter…
As spring arrives, the promise of Easter brings a sense of renewal, celebration and shared meals. It’s a time to gather, indulge and savour the comforting dishes that define the season.
“Lamb is always the most popular meat at Easter,” says Arthur Howell of Arthur Howell Butchers, which he runs with his wife Elizabeth, daughter Alexandra and son-in-law Alex Smith. “The tradition has its roots in Jewish Passover customs, when a lamb was sacrificed. For us as butchers, the appeal lies in its seasonality. When cooked well, it’s so flavourful and tender.”
Pick your cut
If lamb is taking centre stage, there’s no shortage of options. A classic leg makes a superb roast, while chops offer a quick but flavourful supper.
For something a little more special, Alex recommends a cannon of lamb. It can be stuffed or rolled with herbs, garlic or seasonal fillings, or simply roasted to showcase the quality of the meat. Elegant and easy to carve, it’s ideal for larger gatherings or dinner parties where presentation matters.
Cook to perfection
“For added flavour we recommend marinating the lamb,” says Alex. “You should give it at least 15-20 minutes, but resting it overnight in the fridge will deliver the best results.”
Lamb also lends itself beautifully to outdoor cooking. “When the weather is good, customers often ask for joints suited to a barbecue or Big Green Egg,” Arthur adds. “Just ask your butcher to butterfly the leg. Cooked properly, it’s wonderful cold the next day too.”
Easter alternatives
Lamb may be traditional, but it’s far from the only option for an al fresco spread. Counters around the county are brimming with succulent sausages, burgers, pork chops and colourful kebabs – ideal for everything from relaxed family lunches to larger celebrations.
Beef also makes a fine Easter choice. “There are some excellent cuts available,” Alex explains. “Beef tenderloin is perfect for a Wellington due to its tenderness and uniform shape. Allow around eight ounces per person and take care to avoid overcooking. Beef is best with a hint of pink and needs a longer rest than lamb.”
Choose local
For confidence in quality and provenance, selecting a butcher who sources from local farmers makes all the difference. Look for one committed to sustainability, traceability and hand-selecting the best livestock for their customers.
Perfect picnic
Easter feasting isn’t just about the main event. Whether you’re hosting at home or heading out to one of Norfolk’s beauty spots, sweet and savoury treats are essential.
“There’s nothing better than freshly prepared biscuits, scotch eggs, sausage rolls, pasties and pies at Easter,” says Arthur. “For a gourmet spread, try our range of olives, antipasti and cheeses. Be sure to pick up some lightly spiced hot cross buns too – it wouldn’t be Easter without one of those!”
RECIPE:
Prepare the perfect leg of lamb
For Matthew Higham of Arthur Howell Butchers, few centrepieces feel as
celebratory as a perfectly cooked leg of lamb. With the right preparation and a thoughtful balance of flavours, it’s a showstopping dish worthy of any Easter table
Top tips
1. Bring to room temperature: For the best results, allow the lamb to reach room temperature before cooking. If time is tight, give it at least an hour out of the fridge.
2. Follow the right timings: A bone-in leg of lamb needs 25–30 minutes per 500g for a rare, pink finish and 45–50 minutes per 500g for well-done. Once out of the oven, rest the meat for 30 minutes to ensure tenderness, flavour and even juice distribution. Loosely cover with foil to keep warm.
3. Build flavour from the bottom up: Scatter chopped onion, carrot, celery, garlic, mixed herbs and a splash of water or stock in the roasting tray before adding the lamb. This not only prevents sticking and burning, it also forms a rich foundation for an instant gravy once combined with the resting juices. Finish by whisking in a little flour or cornflour to thicken.
Three flavour profiles to transform your lamb
Garlic & rosemary
Pierce the lamb all over with a sharp knife and tuck slivers of garlic and rosemary into the cuts. Coat generously with olive oil, salt and pepper, then roast.
Anchovy, lemon & mustard
Crush six anchovy fillets with a little oil in a pestle and mortar before adding:
• 2 tsp Dijon mustard
• Juice and zest of 1 lemon
• Finely chopped thyme and rosemary
• 1 tsp flaky sea salt
• 2 tsp cracked black
• pepper
Stir in 100ml of olive oil to form a paste, rub all over the lamb and roast.
Ras el Hanout
Mix together:
• 100ml olive oil
• 30g Ras el Hanout
• Juice and zest of 1 lemon
• 4 tsp pomegranate
• molasses
• 2 tsp ginger and garlic
•purée
• 2 tsp flaky sea salt
• 2 tsp cracked black
• pepper
Add 1 tsp of chilli flakes if you like extra heat. Spread over the lamb and roast.