New Delhi: Easter Sunday lunch is one of the most cherished meals in the Christian calendar, bringing families together after Lent and Holy Week. Easter Sunday 2026 falls on April 5, and many households mark the day with a generous spread that reflects joy, renewal and gratitude. Traditional Easter Sunday lunch often centres on roast meat, seasonal vegetables and symbolic baked goods. Across Britain and many Western countries, roast lamb remains a favourite, paired with spring produce and comforting desserts.

Easter lunch is both hearty and meaningful. It symbolises abundance after weeks of restraint and marks a shift into celebration. Dishes are prepared with care, often following recipes passed down through generations. If you are planning an Easter Sunday lunch this year, here is a classic, authentic menu with proper ingredients and step-by-step recipes you can recreate at home without fuss.

Easter Sunday lunch menu and traditional recipes 1. Roast leg of lamb with garlic and rosemary

A classic British Easter centrepiece, roast lamb symbolises renewal and celebration.

Roast leg of lamb ingredients

• 1 whole leg of lamb (about 2-2.5 kg)


• 4 cloves garlic, sliced


• 2 tbsp fresh rosemary, chopped


• 2 tbsp olive oil


• Salt and freshly ground black pepper


• 250 ml dry white wine or stock

How to prepare roast leg of lamb

Preheat oven to 200°C (180°C fan).

Make small cuts across the lamb and insert garlic slices.

Rub with olive oil, rosemary, salt and pepper.

Place in roasting tin and pour wine or stock around it.

Roast for 20 minutes at high heat, then reduce to 180°C.

Cook for about 1 hour 15 minutes for medium (longer if preferred well done).

Rest for 15-20 minutes before carving.

2. Honey glazed carrots and spring vegetables

Seasonal vegetables add colour and balance to Easter Sunday lunch.

Ingredients for honey glazed carrots and spring vegetables

• 500 g carrots, peeled and sliced


• 200 g green beans


• 2 tbsp butter


• 1 tbsp honey


• Salt to taste


• Fresh parsley, chopped

How to prepare honey-glazed carrots and spring vegetables

Boil carrots and beans in salted water until tender.

Drain well.

Melt butter in a pan, add honey and stir gently.

Toss vegetables in glaze for 2-3 minutes.

Sprinkle parsley before serving.

3. Traditional hot cross buns

Though linked with Good Friday, many families serve them at Easter lunch too.

Ingredients for traditional hot cross buns

• 500 g strong bread flour


• 75 g sugar


• 7 g instant yeast


• 300 ml warm milk


• 50 g butter, melted


• 1 egg


• 150 g mixed dried fruit


• 1 tsp cinnamon


• Pinch salt

Ingredients for the cross

• 75 g plain flour


• 5 tbsp water

How to prepare traditional hot cross buns

Mix flour, sugar, yeast, salt and cinnamon.

Add milk, butter and egg. Knead into soft dough.

Fold in dried fruit.

Cover and leave to rise for 1 hour.

Shape into buns and place on a tray. Prove 30-40 minutes.

Mix flour and water for the paste, pipe crosses on top.

Bake at 200°C for 15-20 minutes until golden.

4. Simnel cake

A traditional Easter cake decorated with marzipan balls symbolising the apostles.

Ingredients for simnel cake

• 175 g butter


• 175 g brown sugar


• 3 eggs


• 175 g plain flour


• 1 tsp baking powder


• 1 tsp mixed spice


• 200 g mixed dried fruit


• Zest of 1 lemon


• 200 g marzipan

How to prepare simnel cake

Cream butter and sugar until light.

Add eggs one at a time.

Fold in flour, baking powder, spice, fruit and lemon zest.

Spoon half the mixture into the lined tin.

Roll out one-third of the marzipan and place it over the batter.

Add the remaining mixture.

Bake at 160°C for about 1 hour and 45 minutes.

Decorate the top with the remaining marzipan and lightly brown under the grill.

Easter Sunday lunch is a celebration of hope and renewal. With roast lamb at the centre, seasonal vegetables on the side and traditional bakes to finish, this menu brings warmth and meaning to the table.