Lamb is the stuff of legendary Sunday lunches, delicate meat dishes from the subcontinent, zesty spit-roasts of southern European origin and of course, oven baked banquets from the UK to Australasia - the only international treaty that has truly stood the tastes of thyme.

But (Dad) jokes aside, we the FoB squad have long been admirers of those that have perfected, experimented with and presented truly amazing lamb dishes. And lambs' enduring services to plants like mint and rosemary demonstrates a magnanimity that has survived the ravages of thym... [Ed. don't do it!]

Within the FoB squad, The Bearded Canadian presents a lovely Moroccan Lamb Lolli-chop that sets the scene beautifully at the premium events from its appetiser position at the "paired meats" degustation and it has never disappointed. Aah lamb, so versatile, (comparatively) easy to prepare and welcome at every feasting table.

To round things out, "Yes, we absolutely do want what Mary had - including that crackly, crunchy bit... Feast on!