Herdwick Lamb in the Mediterranean Style -ish

This was also featured on the Borough Market episode and one of the best things about this dish is the incredible smell it gives off as it gently frazzles on the barbecue. The combination of grilling meat, lemon, garlic and herbs (and hopefully sunshine) is so evocative of everything summer should be. It also happens to taste very good indeed. I should add that the following quantities are very approximate. I'll leave it to your better judgement...

What you'll need:

1 leg, or 1/2 leg depending on numbers, of British lamb boned out (tee hee!) and 'butterflied'. Get your butcher to do this - that's what he's paid for.
Half a red onion, finely sliced.
A good bunch of thyme and/or oregano or marjoram.
I unwaxed lemon, skins and all, sliced.
A few gloves of garlic, crushed.
Ground black pepper.
A very generous slug of ordinary olive oil.
Whatever else tickles your fancy.
NO salt! Not just yet anyway...

What you'll do:

Thoroughly slather your baby sheep leg with all the other ingredients in a big dish and leave it in the fridge for a while. 24 hours is ideal, but half an hour would be fine too.

Light the barbie and let it burn for about half an hour, or until all the big flames have died down and then simply slap the meat on. I don't bother scraping all the bits off first - it's up to you. Now you need to keep an eye on it and watch out for flare-ups.

Have a sniff and enjoy.

After 6-8 minutes flip it over , salt the cooked side and let it cook for another 6 minutes or so until it's done to your liking.

Let it rest somewhere under some tin foil for about 10 minutes. This is essential as it ensures juiciness throughout and lovely tender meat.

Slice thinly and serve with new potatoes (our Jersey Royals were perfect) and a green salad. If you can't be arsed with that, hunks of good bread will do nicely.

Stand back, pour yourself a drink and bask in your culinary glory.