It's those Blackface sheep again. Generations of skilful breeding, fine pastures in the striking hills here in southern Scotland, and excellent butchery combine perfectly. All you need do is heat the oven, pull the rosemary sprigs off the bush, and cut some garlic cloves into slivers. Nick Nairn writes: "You can be driven crazy by the smell of this wafting from the oven. It really is one of cooking's great combinations." This leg is big enough for you and 5 of your friends to enjoy. Around 1.5kg.