Instructions: Either ask the butcher to open out the leg and remove the bone, in which case your preparation time will drop to five minutes, or take a sharp knife and cut down along the bone easing the meat away, but keeping it in one piece.

Once you have removed the bone, lay the meat on a board and make deep cuts into, but not through, the flesh to open the thickest parts out more. Try to keep the skin intact.

Season well with salt and pepper, drizzle with oil and scatter on the thyme leaves. Leave to marinate in a cool place until needed. When you are ready to cook the lamb, place it on the grill skin side down and cook for about 10 minutes, before turning and cooking the other side, also for 10 minutes. Continue to turn and cook the meat, basting with a little extra oil until it is cooked to your liking: about 1 hour for rare, 1 1/4 hours for pink and 1 1/2 hours for well done.

Take the meat from the barbecue and let it rest on a carving board for 10 minutes before carving into slices.

Serve this lamb with mint jelly and barbecued vegetables.

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