I butterflied a leg so its about 40mm thick laid flat. Then a handful,each, of fresh parsley,cilantro & mint chopped. In the spice grinder went a tab of coriander,cumin, 1/2 tab fenugreek,black pepper, rock salt. Added a tab crushed chilli flakes,sweet paprika. Mixed the lot with zest & juice of 2 lemons, 4 big cloves of garlic crushed,enough EVO to get a paste. Rubbed the cut side of lag,put in the the fridge for 2 hours while I see if the MES works after the mini flood we had in the back of house. This is a North African/Turkish style of dish.Traditionally it would grilled over charcoal served with salad & flatbread. Assuming the MES works it will be smoked over apple.