There is nothing quite like roast lamb, a favourite dish for Sunday roast and so adaptable to other flavours, such as herbs and spices, or scented jus or gravy. Lamb is treated very differently throughout the world, with English lamb tending to be cooked quite plainly with standard mint jus or gravy, whereas the further east you go, more herbs and spices are used, particularly in Greece, Turkey and the Middle East. In North Africa, hot spices are sometimes used, such as ras-el-hanout, a quite pungent Moroccan spice mix comprising of cumin, coriander, cinnamon and red pepper and used to marinate and cook the meat.