Every year, Easter is a four-day affair – a long weekend with plenty of time to cook, take it slow and enjoy a long lunch with family and friends.

For Easter this year, we prepared a selection of slow-cooked, smoked, and braised dishes, ready to make Easter entertaining effortless: capretto leg in vine leaves, Provençal hot-smoked lamb, a Cretan style capretto shoulder and a golden-crusted pastilla. 

Capretto Leg in Vine Leaves

This semi-boneless, milk-fed goat leg – sourced from Meredith Dairy – is stuffed with pomegranate, coriander, garlic, and orange, then wrapped in vine leaves and caul fat. Tender, full of flavour and easy to carve, the capretto leg requires just 45 minutes in the oven. See Troy’s cooking instructions here.

Provençal hot-smoked lamb

A whole lamb leg, brined and generously seasoned with Herbes de Provence – fragrant and floral. Slow-smoked in the style of a ham, yielding tender, deeply flavoured meat that’s ready to serve, hot or cold. Effortless and abundant, it's great for a large group.

Cretan style capretto shoulder

Meredith Dairy capretto shoulder, slow-braised in a Mediterranean style, with red wine, garlic, oregano, and olive oil. The meat of this milk-raised goat is delicate, tender, and slightly sweet. Famed in Italy and traditionally eaten at celebrations, this is a dish worthy of a feast. 

Golden-crusted pastilla

This warmly spiced lamb pie was just the thing for sharing over the Easter weekend. Slow-cooked lamb, fragrant with Ras El Hanout, studded with currants and almonds for a touch of sweetness and crunch, all wrapped in flaky filo pastry.