To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using).

Just stir it as it cooks so as not to let it burn, then pour and watch your gravy thicken. I tend not add too much to mine, but some chopped mint leaves stirred into lamb gravy can be delightful ...

Garnish the lamb with the rosemary, if preferred, then serve with the gravy, more redcurrant jelly and mint sauce. If you’d like to intensify the flavour of the gravy, substitute 1–2 tbsp ...

This veg can then be mashed and used to help impart flavour to a gravy later on ... What to serve with your leg of lamb Mint sauce is the traditional condiment to serve with roast lamb.

Rest the lamb in a low oven at 50-100°C for 10 minutes before carving. Meanwhile make the gravy. Degrease the meat juices in the roasting tin, add the stock. Bring to the boil and whisk in a ...