!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement('iframe');t.display='none',t.onload=function(){var n=t.contentWindow.document,c=n.createElement('script');c.src='//cd.connatix.com/connatix.player.js',c.setAttribute('async','1'),c.setAttribute('type','text/javascript'),n.body.appendChild(c)},n.head.appendChild(t)}}(document);(new Image()).src = 'https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb';cnx.cmd.push(function(){cnx({"playerId":"8b034f64-513c-4987-b16f-42d6008f7feb","mediaId":"72fe176e-bc5c-4c0e-9ed5-426cddaf1174"}).render("6800da9ce4b0f92ccce123b3");});Lamb is traditionally served at Easter, but there are loads of ways to cook it other than your usual Sunday roast.We asked chefs their favourite ways to prep lamb for a delicious feast. Be warned: you’ll want to try them all.  Lavender and rosemary leg of lambChef Richard Corrigan, from Bentleys, says this recipe is one of his all-time Easter favourites. “The lavender adds a beautiful floral flavour to the dish and complements the honey nicely,” he says.