So you have a beautiful leg of lamb or lamb steaks. Of course you could just do a roast. Of course you could stick to what you know, or you could build a salt crust flavour cave and allow alchemy to happen in a low oven while you crack on with your day. Just sayin’

Ingredients

• Whole leg of lamb or about 1kg lamb leg steaks
• One whole lemon
• 1 tbsp Oregano
• 250mls white wine
• One bulb garlic
• 2 white onions
• Salt flakes
• 1 tbsp mustard powder

Preheat the oven to 160ºc/Gas Mark 3/325ºF

Make a bed of sliced onions and lemons and garlic.

Prick the surface of your lamb with a knife to allow flavours to seep into the meat.

Pour in the white wine and drizzle the lamb with olive oil and sprinkle over mustard powder, oregano salt and pepper.

Mix flour, water and salt together to form a basic dough. Roll out and throw it over the lamb. (The doughy duvet to the onion, garlic lemony bed we’ve created!)

Put into the oven and leave it alone, no peeking! For at least 6 hours.

Remove from the oven when you’re ready. Leave to rest for 20 mins – don’t worry, the salt crust maintains the heat. While that’s going on prepare your side dishes. I opt for the very traditional boiled potatoes and green veggies, plus red cabbage because I can’t resist it sharp lucidity on the plate!

Break your crust apart and discard. Shred the lamb with two forks.

Enjoy, you’ve waited long enough for it!