These wines are divine with your Easter lamb

Serving lamb this Easter? Lamb is one of the most wine-friendly foods of all, so feel free to pair it with pretty much any good red wine. If you have a maturing old bottle somewhere in the house, why not crack it open? That combination of protein and fat in lamb works really well with the tannins in a red wine. As you add spice, garlic or other stronger flavours, increase the power and body of your wine.

The two traditional wines to drink with roast leg of lamb are Bordeaux and Rioja. In Bordeaux they often specify a Pauillac (Pauillac lamb now has its own PDO), but any claret will do nicely, including those listed here. I would also recommend the smooth, elegant M&S Collection Margaux (€32). If you prefer New World wines, go for a cabernet-based red from Australia, Chile or South Africa. In Spain they would opt for a Rioja, probably a Reserva. All of these would go nicely with vegetarian dishes featuring roast peppers or mushrooms.

Shoulder of lamb is one of my favourite cuts. Gráinne O’Keefe’s wild garlic crusted shoulder of lamb will probably be a bit fattier and more flavoursome than a leg, but I would still head to Bordeaux or Rioja.

Lilly Higgins’s one-tray Greek lamb meatballs, orzo, tomato and feta looks delicious, but with a lot of competing flavours, a more powerful full-bodied red is called for. I would definitely go for a Greek red such as O’Briens Gaia Agiorgitiko (€19.45), or a Ribera del Duero from Spain.