Boneless leg of lamb smothered in garlic, thyme, rosemary, parsley and oregano, roasted low and slow for 10 hours at ours until it is, quite literally, forkably tender. It arrives at yours with a vibrant salsa verde of mint, shallots, rocket and red wine vinegar. Give it a quick blast in the oven, drizzle with its own pan juices and finish with that herby mint salsa. It screams Aussie summer and absolutely belongs on your Christmas table.