Instructions: 1 With a knife, follow the lamb bone down about 10-12cm/4" to make a tunnel where you cut the meat away from the bone. Do this from the top end and bottom end.

2 Pierce the skin at an angle with a sharp pointed knife six or eight 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.

3 With a pestle and mortar, smash up half the sage with the garlic and 1 tsp salt. When pulped, add the lemon juice, 2 tbsp olive oil, rest of the sage and the rosemary, roughly chopped. Stuff the mixture into all the incisions and gaps you have made with the knife.

4 Stuff the pancetta deep into the gaps along the bone and incisions.

Season with salt and cook in a preheated oven at 225c/425f/Gas 7 until cooked.

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