Rump of Lamb - for this cook we went with a maple, Mustard & Marmite glaze to brush over the lamb from @cheftomkerridge outdoor cooking book.... Tom used leg of lamb but we had some lovely rump of lamb from @corriesonthefarm so we thought we’d try this and it worked perfectly. To make the glaze you’ll need: 100ml maple syrup 50g Dijon Mustard 50g Marmite Heat the maple syrup then add the other 2 ingredients to combine. We scored the lamb to help render the fat & allow us to stud with fresh rosemary. Piercing the lamb with the kebab skewers we basically roasted them the entire time directly over the fire. Allowing the juices & glaze to drop into the fire and coat the lamb with the awesome smokiness that resulted. Using the @meatermade we opted for 54°c internal temp brushing the glaze on for the last 10mins or so. Served with some simple pan roasted baby potatoes cooked with garlic & rosemary and served with some fresh veg. This is a fairly quick cook around 30-40mins total cook time Including resting. Definitely worth trying! #lamb #roastlamb #lambkebab #overthefirecooking #roastpotatoes #roastdinners #roastdinner #easyrecipesathome #grilledlamb #kebabs #skewered #skewer