Lamb is one of my favourite meats and I love to slow cook it on the BBQ. It is one meat that loves strong flavour. This is a simple enough dish to make, get your butcher to bone out the leg of lamb for you, so all that's left for you to do is add the herb filling and tie it up. Make sure the butcher leaves some fat on the outside of the lamb to stop it from drying out whilst cooking.

1kg lamb leg boned 

10g fresh rosemary

10g fresh thyme

10g fresh parsley

10g fresh chives

30g dijon mustard

Salt and pepper

50ml olive oil

Butchers twine 

Finely chop all the herbs and mix together

Open up the lamb leg so it lies flat on your chopping board 

Smear the inside with the dijon and sprinkle all over with the herbs

Roll the leg up and tie together with the butchers twine to hold it together, it doesn't have to be perfect so as long as the leg stays together

Coat with olive oil and season with salt and pepper

You can cook this in the oven as well as the BBQ, pre heat the oven to 130c (fan) 140c (normal)

For the BBQ set up for indirect cooking at 130c

Cook for 6 hours basting regularly, allow to rest covered in a warm place before carving