We sell good lamb to people who then cook it badly, and it is almost always one of the same five things. None of them are hard to fix.

1. Trimming off all the fat

Lamb fat is where the flavour lives, and on the grill it renders and bastes the meat as it goes. Trim the hard outer skin if you like, but leave the marbling and the fat cap. Meat cooked with the fat removed comes off dry and tastes like nothing in particular.

2. Cooking it straight from the fridge

A cold centre means the outside is finished long before the middle is warm. Take lamb out twenty to thirty minutes before it goes on the heat. For a whole leg, closer to an hour.

3. Grilling over flames instead of coals

Flames scorch the surface and leave the inside raw, and dripping fat makes it worse by feeding the fire. Wait until the charcoal is glowing under grey ash, and keep a cooler zone on one side to move things to.

4. Turning it every thirty seconds

A crust needs uninterrupted contact with heat. Put the meat down, leave it alone, turn it once. Constant flipping gives you grey meat with no crust and no grill marks.

5. Cutting it immediately

The juices need somewhere to go. Cut straight off the heat and they run onto the board; wait five minutes, loosely covered, and they stay in the meat. This one costs nothing and changes the result more than anything else on this list.

Bonus: salt earlier than you think

Salt at least forty minutes ahead, or right before it hits the grill — never in the ten minutes between, when the salt has pulled moisture to the surface but not yet drawn it back in.

Where to get it

All of it comes from our own farm near Rakovník and our own abattoir. You can buy it over the counter at Anatolia Meat Market, Na Poříčí 1933/36, Prague 1 (every day 09:00–21:00), order it online, or eat it cooked over charcoal next door at Anatolia Grill Restaurant.