James Martin’s traditional stuffed leg of Welsh lamb would make a showstopping Sunday roast or stunning centrepiece for a big Easter lunch. James says: “Welsh lamb is without question the best you can get. Generation upon generation of farmers dotted around the Welsh hillsides have continued to work tirelessly to get this unbeatable meat to our table. For this dish, I’ve made a stuffing with parsley, mint and black pudding and rolled it into a boned leg of lamb.” Alternatively, try this quick recipe for spring lamb stuffed with mint pesto.