3 ½ - 4 ½ lbs leg of lamb

2 tablespoons pink, black and green peppercorns, crushed

4 tablespoons Billington’s Natural Demerara Sugar

1 tablespoon rosemary leaves, lightly crushed

Preheat the oven to 375 degrees F.

Using a sharp knife, make about 12 long shallow slits just under the skin of the lamb.

Mix the peppercorns, sugar, rosemary and mustard to paste a spread over the meat, rubbing it well into the slits.

Pour about ½ cup of water into a roasting tin and put the lamb into the tin.

Cover loosely with foil and roast for 1 ¼ - 1 ½ hours until tender.  Remove the foil for the last 20 minutes of cooking time.

Remove the lamb to a warm serving plate and allow to rest for 15 minutes before carving.