Used a half shoulder of lamb I had in the freezer and decided to start the year as I intend to carry on: using the BBQ.
I grabbed some rosemary from the herb garden, a couple of cloves of garlic, salt and pepper. Mixed them in the mortar and pestle then covered the lamb and left to marinade for a few hours.
Put it on my Weber kettle with some cherry wood and served with potatoes, carrots, parsnips and broccoli.