Key Flavours for Lamb

British sauces. Mint sauce and redcurrant jelly are lamb essentials.

Thyme and sage. Both of these herbs have become as classic as rosemary.

Pear. The sweetness of this fruit works very well with lamb.

Mustard. Make a simple three mustard or herb mustard sauce by stirring a spoonful of English, French and wholegrain mustard and some cream into the lamb juices or a little Dijon and a handful of herbs.

Lemon and garlic. Cook unpeeled cloves of garlic in with the lamb and squeeze over really fresh lemons just before serving.