This Easter, put a modern twist on tradition with Campo Viejo. Easter is all about decorated eggs, hot cross buns and chocolate rabbits, but this year add a flavour of Spain to Easter Sunday with Roast Saffron Lamb and a perfectly matched glass of Campo Viejo Reserva 2004, from the UK’s favourite Rioja.

This quality Rioja is the perfect match for tender roast lamb. Campo Viejo Reserva 2004 is packed with flavoursome notes of cloves, cinnamon, liquorice, pepper and vanilla, which beautifully complements the sweet succulent meat. Aromas of jammy red fruits, cherries and black plums are also carried through on the palate making this a real gourmet experience for Easter. Aged for 18 months in oak barrels, this wine is full-bodied with a prolonged finish.

So this Easter, prepare a delicious Roast Shoulder of Saffron Lamb and experience the flavour of Rioja with your family and friends by serving stunning Campo Viejo Reserva 2004, priced at £8.99 (RSP) and available from Tesco, Sainsbury’s, Asda, Waitrose, Ocado, Threshers and Wine Rack.

Visit to find out more about the quality range of Campo Viejo wines, as well as bespoke tours to Rioja which include a visit to the state-of-the-art Juan Alcorta winery where Campo Viejo is produced.


Roasted lamb, cooked on a low heat until it falls off the bone, is a guaranteed crowd pleaser. The chilli gives this traditional Sunday roast a bit of a kick, while the saffron adds colour. Pair with a glass of Campo Viejo Reserva 2004 for the perfect wine match.

Serves: 2-4 Preparation time: 30 minutes Cooking time: 3 ½ hours

Pinch of saffron; 3 tablespoons hot water; 1 red chilli (halved and de-seeded); 50ml Worcestershire sauce; 3 tablespoons brown sugar; 2 oranges (grated zest and juice); 2 teaspoons thyme, fresh (finely chopped) or dried; 2 cloves garlic (finely chopped); 2 boneless lamb shoulders (approximately 700g each); 4 shallots (finely chopped); 200ml water

1. Pre-heat oven to 170ºC, Gas mark 3 or 325°F.
2. Soak the saffron in the hot water for 2 minutes. Mix the halved chilli, Worcestershire sauce, brown sugar, orange zest and juice, thyme, garlic cloves and saffron water together in a bowl.
3. Place the shoulders of lamb (laid out flat) in a large roasting tray and pour the saffron mixture over them. Cover with aluminium foil and cook in the oven for approximately three hours. Baste with the juices every 20 minutes or so, adding the shallots to the tin after 2 ½ hours.
4. After 3 hours, the lamb should have a wonderful dark glaze. Take out of the oven and place on a serving dish, covering the lamb with the foil to keep it warm. Pour out as much surplus fat from the roasting tray as possible without losing too much of the juice from the lamb.
5. Pour a glass Campo Viejo Reserva 2004 and allow to breathe.
6. Add 200ml water to the leftover juice to form a gravy and scrape the pan with a wooden spoon to mix in any tasty residue stuck to the base. Strain the sauce through a sieve into a saucepan and let the mixture simmer on a moderate heat so that it reduces in volume by half. It should be dark and rich in colour.
7. Serve the shoulders of lamb with the sauce and any vegetable of choice. Roast squash is recommended, as its vibrant colour contrasts nicely with the lamb. Enjoy with a glass of Campo Viejo Reserva 2004.