You cannot beat a Spring roast leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for. This one has the bone still attached, hence making it tastier and extra moist which is my preference. Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.