Salt bush lamb. (Simple is best).

The guys down at Kitchen & Butcher, Hi, got me on to what I would say is the best lamb that I've ever tasted.

It went like this: Brock walks into Kitchen & Butcher. "Hi guys, how it going, blah, blah, blah. So, whats good today?"

Behind the counter bloke says: "Give us a sec and I'll go and get the chef. He'll know whats what."

Chef walks in. Says: "Hello, nice day...... Blah. Look at this lamb. Salt bush lamb. It's been grazing on salt bush and wild herbs. You've got to try it. You wont beleve how good it is. I cooked it for lunch. Heaven, perfict, the best.

Me and the chef had a bit of a chat about how he cooked, and how I plan to cook the lamb. After a bit of advice here's how I did it:

Ingredence:

2kg hind leg of organic salt bush fed lamb. No shank.

Few sprigs of rosemary.

Salt flakes, fresh cracked peper.

Olive oil.

Method:

Prepare a kettle (Webber) BBQ with about 20 heat beads. In the mean time; Lightly score the lamb. Denude the rosemary sprigs, (pull the leaves off), chop roughly and massage into the lamb along with a fair pinch of salt and a generous cracking of pepper. Drizzle the lot with oil. Place on the grill in the BBQ. Give it full vents for about 40 minutes, then turn to half vent and cook for about 4 hours. Low and slow is the aim here. Proper salt bush lamb doesn't loose much moisture, so it ok to cook it slowly, just make sure you seal it on high heat at first so as to seal in the liquid goodness.

Rest the joint for about ten minutes before carving. When carved salt bush lamb has an extra fine grain, so it's possible to slice extra thin.

Coz this lamb is soooo good, don't bother jazzing it up to much. Keep it simple, just appreciate the excelent flavor of the lamb. Don't stuff it up with sauces or the like. Just taste the lamb for what it is...... Bloody beautiful mate!