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 ...

He's all about maximum taste and minimum fuss with his one-pan lamb shoulder with Bramley apple mint glaze roast followed ... with the vegetables To make the gravy: Meanwhile, tip any excess ...

Rest the lamb for 10 minutes before carving. Meanwhile make the gravy. Degrease the juices in the roasting tin and add stock. Bring to the boil and whisk in a little roux to thicken slightly.

Turn down to a simmer and add the stock or gravy, plus the Worcestershire sauce, redcurrant jelly and the sprig of rosemary for a fragrant touch. Add the lamb meat ... pie with mint sauce and ...

We’ve added a touch of English tradition to this Greek classic, with a spoonful of mint jelly in the gravy, which balances ... big enough to completely enclose the lamb. Arrange 2 pieces of ...