After your joint or poultry has finished cooking, be sure to let it stand for at least 20 minutes. This is so the meat 'relaxes' and the juices flow through the joint. You'd be surprised how many people attack their roast as soon as it comes out the oven, and then wonder why it's dry and chewy.
So Easter is just around the corner, and while we're surrounded by chocolate eggs (and let's face it, we have been since Boxing Day!) for me the best part about Easter is having all the family round for a delicious roast lamb dinner. The winning recipe in our household has got to be Delia Smith's Baked Leg of Lamb with Rosemary and Redcurrant Mint Sauce which turns out perfectly every single time (10/10 according to Dad!) And of course I'll have my trusted Staysharp Triple Rivet Carving Kitchen Knife to hand when it's time to dish up the little beauty!