damn man i made the tastiest thing ever
i boned a whole leg of lamb,sliced it open as far as i could and smothered it with a combination of raz el hanout and a Harissa and rose ru, then wrapped it up and put it in teh fridge to marinade for 6 hours
i used the bone to make a lovely thick stock,cooked the lamb in the oven,sliced it thinly and covered it witha little Paprika and fresh mint, had it with some cous-cous and veg cooked in the broth