The perfect Easter roast - how to cook lamb, crispy roast potatoes and homemade mint sauce

Easter isn't all about the sweet treats. While munching on chocolate eggs and hot cross buns is all part of the fun, the main event has to be the Sunday roast.

Sitting down to eat with family and friends is a tradition for many households over the long Bank Holiday weekend - and roast lamb served with mint sauce or a red wine gravy, some crispy roast potatoes and seasonal vegetables is the perfect Easter feast.

Whether you're having a small celebration at home with your family or inviting the whole neighbourhood over for a slap-up meal, it's important to get the basics right. Timings, temperatures and, of course, those all-important ingredients are key to getting your guests' tastebuds tingling.

READ MORE: The delicious Easter treats to get your hands on in Manchester this weekend

So we've found the best tips to help you cook the perfect Easter dinner.

Award-winning butcher Jerry O'Leary, from Cork in Ireland, revealed to RSVP Live that there are two common mistakes people make when cooking lamb. Firstly, you should never put lamb from the fridge straight into the oven as it won't cook evenly. Make sure you're meat has been out of the fridge for at least 30 minutes.

Secondly, you should opt for a bone-in joint rather than a boneless one. "Don’t imagine the boneless roasts are better because they’re easier to cut," he said. "Don’t miss out on the flavour from the bone and let’s be honest they look more impressive too."

When it comes to cooking time, he suggests 25 minutes per pound of meat at 180C. Once cooked, you can then transfer the joint into a serving dish, cover it in foil and allow it to rest for 10 to 15 minutes before serving it up.

If you've got the time, Gareth Crosby, head chef at Shutters restaurant in