Instructions: Slice off small pieces of skin about the size of a 10p piece at random around the leg of lamb.

Lightly rub with the lemon.

With a knife fallow the 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.

Using a pestle and mortar smash up a small handful of picked rosemary with 1 teaspoon salt.

Add the garlic and 1/2 tablespoon of olive oil and pound again.

Rub this mixture on to the exposed flesh and push into the gaps you have made with the knife next to the bone. This will infuse a great fragrance. Season the skin with salt and then sprinkle it with rosemary.

Tie lots of branches of rosemary around the meat.

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

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