Lamb leg steaks are a cheaper alternative to best end or loin of lamb and when cooked sous vide they are just as tender and flavoursome. Marinating the lamb before cooking helps to enhance the flavour – the longer it is marinated for the more pronounced it will be.

The marinade can be altered according to your personal preference. For a Moroccan flavour, add cumin seeds, cinnamon and ras el hanout to the marinade or for an Indian twist, try adding coriander, turmeric and cardamom.

Robert Thompson serves his leg of lamb with a simple salsa verde and roasted beetroot while Alan Murchison serves his lamb with harissa-spiced couscous and chickpea salsa for a Moroccan twist.