Ah, for a nice roast leg of two-tooth, punctured all over with garlic and rosemary. When cooking for the family, two-tooth (weaned sheep that aren't full grown, often called "hogget" in some places) is my preference, as it has more flavour than spring lamb.

A leg of spring lamb is still a bit big for one person though. But think what you can do with the left overs. Slices in sandwiches for lunch. Chunks put in a stew, or a casserole. Smaller chunks skewered as part of kebabs. Minced up and mixed with herbs and then grilled on skewers. Freshly prepared vegies every time? Why not? Boil up the bones for soup stock.

You could go on forever. Yummmmmm!

Cheers, Rowan