Make small incisions all over the lamb and stud each with a piece of garlic or anchovy. Season the leg well ... Strain the sauce through a sieve into a clean pan. Add the mint vinegar and whisk ...

To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using).

Place the lamb leg ... the mint and caster sugar in a pot. On a medium heat add the boiling water and stir until the sugar is dissolved. Add the vinegar and mix well. Allow the sauce to stand ...

but don't skip the harissa sauce. It takes all of 30 seconds to stir together and it’s a fantastic little finish to the dish.

Buy some midloin lamb chops from your butcher ... Serve with mashed potatoes, peas and mint sauce. Chop a bunch of fresh mint leaves and put them in a heat proof bowl. Cover these with sugar.