• Lamb joint or leg of lamb. Weight irrelevant, but about 900grams serves 4.
• Mustard (french or enlgish is fine)
• Soy sauce
• garlic (2 cloves per kilogram of meat)
• Olive oil
• Crushed black pepper
• Rosemary
• Salt

To make the marinade:

1. In a mixing bowl add one tablespoon of olive oil.
2. Add 2 teaspoons of mustard
3. Crush about 2 tablespoons of black pepper (see below for a quick way to do this)
4. Add a teaspoon of salt (too much salt will dehidrate and shrink the meat)
5. Strip the leaves off of the rosemary twig and add the leaves to the mix. About 4 twigs.
6. Peal and chop 2 cloves of garlic (per 1kg meat) and add to the mix. No need to chop to finely as chunky bits add more flavour.
7. Add a couple of dollops of soy sauce.
8. Add 1 teaspoon of salt.
9. Now mix it all together with your hands!

Preparing the meat:

1. All across the fatty bits and along the side, slice a finger-sized hole and futher separate it by inserting your finger.
2. Put the meat in the marinade and roll around. Force some bits of garlic and whatever else follows into the holes you made.
3. Place it all in a pre-heated oven (minimum. If it is higher than 100Celcius use the slow cooker.)

Crushing pepper:

Simply place it under a double folded piece of kitchen roll and bask with the back of a meat cleaver.

Cook on the lowest heat for about 12 hours. This will turn out succulent and juicy. And if you minimise the amount of salt by adding soy sauce you should still have a larger piece of meat.

Enjoy!