Mark Sargeant, restaurant owner and a former head chef for Gordon Ramsay, always looks forward to tucking into a succulent lamb lunch for Easter with his family.

The 40-year-old foodie was seen on the first series of the reality cooking show Hell’s Kitchen with his fiery old boss Ramsay. Sargeant loves serving up a traditional roast with all the trimmings – but he wants people to try different lamb recipes too.

“Lamb is one of the bestsellers in restaurants, certainly all the restaurants I’ve ever worked in, whether it’s fine dining or not,” says Sargeant, who is working with Britain’s Simply Beef & Lamb campaign to encourage people to be more adventurous.

“Generally, when people go shopping, they go straight for chicken or beef and still see lamb as an occasion meat.

“But it’s fantastic, available all year round and the cheaper cuts are the best cuts, as long as you know how to use them.”

Sargeant, who eats lambs at least once a week, rates tenderloins, neck fillets and shoulders as great budget cuts.

This month he’ll be going all-out to ensure his family’s Easter lunch will be extra special.

“My eldest daughter turned four in March, so we’ll be doing an Easter egg hunt for the second year running

“We always have lamb over Easter – we keep it traditional.”

But it isn’t just the tasty grub and slabs of cake that Sargeant loves about this time of year.

“I really love Easter,” he says. “I think it’s almost as good as Christmas, because you get those few days off and it’s a really nice time.”

Try one of Sargeant’s twists on a classic lamb dish:

Mini Lamb Roasting Joint with Warm Spices

Marinated Lamb Chops with Crushed Broad Beans