Everyone loves trying something new on the barbecue to upstage the neighbours, and what better way to go gourmet this summer than to serve up some delicious Welsh Lamb?
This step-by-step guide on how to butterfly a leg of lamb will give you the perfect cut that cooks quickly on the coals, while giving you a tender and tasty meat to tempt your garden party guests.
Once you've prepared the leg of lamb it's time to place your meat into a marinade.
We recommend a summery chilli coconut mix that combines 400ml (approx) of reduced fat coconut milk, two finely chopped red chillies, two crushed garlic cloves, fresh coriander and the juice of one lime.
Leave your meat in the marinade overnight or for two hours minimum if you're pushed for time. If you're cooking on a barbecue, it's easier to handle and cook the meat once it's been threaded onto a long metal skewer to hold it open and flat.
What do you think? Are you ready for a mean Sunday roast?
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