Instructions: With a knife follow the lamb bone down about 120mm (you are just making a tunnel where you are cutting the meat away from the bone).

Do this from the top end and the bottom end.

Pierce the skin at an angle with a sharp pointed knife 6 or 8 times at random around the leg.

Where you have made the incisions open them up a bit by poking your fingers down them to make a bit of space.

Using a pestle and mortar smash up a good handful of thyme leaves with the garlic and 1 teaspoon of salt.

When its pulped add 1 tablespoon olive oil and the juice of 1/2 a lemon.

Roughly chop up a good handful of dried apricots (these taste great) and mix up with whats in the pestle and mortar.

Stuff all of this into alt the incisions and gaps that you have made with the knife. Rub any excess over the skin.

Season with a tittle salt.

Put a tittle oil in a hot roasting tray (preferably a nice thick one) add the lamb then roast it in the oven at 225C/425F/gas 7 turning every 30 minutes until cooked.

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