Paul Ainsworth served up saddle of lamb with raspberry sauce and on Royal Recipes with Michael Buerk. The dish was served at Prince Charles’ 50th birthday.

The ingredients are: 2 tbsp olive oil, 1 small saddle of lamb, boned and rolled, about 1.5kg, 50g butter, sea salt and freshly ground black pepper.

For the raspberry sauce: olive oil, lamb trimmings (from the saddle), 1 onion, chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 1 bulb fennel, finely chopped, 2 sprigs rosemary, 2 sprigs thyme, 1 bay leaf, 250ml white wine, 500ml lamb stock, 250ml veal stock, 80g raspberries, 15g cold butter, cubed and 2 tsp raspberry vinegar.

See recipes for the Royal family in the book titled: The Royal Touch: Simply Stunning Home Cooking from a Royal Chef, available from Amazon now.