Place the hoisin sauce, rice vinegar, green onions, mushroom soy sauce, honey, garlic, sesame oil, sesame seeds, white and black pepper into a resealable plastic bag and shake vigorously as this will help to ensure that all the ingredients are mixed together properly.

Once you have made the marinade now place the leg of lamb into the bag also and seal it and move the bag around to ensure that all the meat is coated in the marinade.

After doing this you should place the bag in the refrigerator for at least 8 hours.

But it is best to leave it in the bag in the refrigerator overnight.

Whilst the barbecue is heating up you should now remove the meat from the refrigerator and leave it in the bag until the barbecue is hot enough to cook the meat on it.

Before placing the meat on the grill brush some oil over its surface and then place the lamb on top.

Any marinade left over should be discarded.

You should be looking to cook each side for of the meat for around 15 minutes or until you feel it done to the way you enjoy eating lamb.

If you are unsure if the lamb is ready and you have a meat thermometer then insert this to check the internal temperature.

The meat should be ready when the internal temperature has reached 145 degrees Fahrenheit.

As soon as the lamb is cooked remove from the heat and place on a clean plate and allow it to rest for 20 minutes, remembering to keep it covered whilst resting.

Then slice and serve.