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 ...

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.

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 ...