Somerset leg of lamb has got to be one of the best cuts of meat. Roasted with all the trimmings, it makes a fantastic Sunday lunch. Here, Mark from Tunley Farm Butchers shares his top tip for cooking the perfect roast: Stud the leg with rosemary & garlic

• Take a sharp pointed knife & make approx 30 incisions all over the lamb.

• Thinly slice 4 peeled cloves of garlic & prod a slice in each incision.

• Next , pull off small sprigs of rosemary & insert these into the incisions.

• Let the lamb stand at room temperature  for 1 hour before  cooking.