Gigot or leg steak is one of my favourite cuts of lamb. Whether it s cooked over a searing char-grill or in a pan, it’s a great way to celebrate the arrival of the new seasons lamb. I find Welsh lamb is the tastiest – maybe because they have so much lush green grass on which to graze. Whatever it is, the farmers are doing something right. June or July is also the best month for lamb because, being older, it has by then developed more flavour and goes well with these great roast tomatoes.