All my years in the Middle-East and I used Black Lemon Powder to spice-up my lamb; never thought about much else to use it for. However, I did find that it wasn't available anywhere when I came back to UK, so added it to my Web-Shop (crazy4flavour - dot co dot uk) for the education and titillation of Her Majesty's loyal subjects (as well as for the subjects of various European princes!), especially for the Welsh - well known Sheep Lovers ;)

Yesterday my dearly-beloved cooked Roast Chicken for the family Sunday Lunch. But instead of brining it with Bacon-Salt, or giving the bird a BaconSalt rub, she lightly coated it with olive oil and then gave it a very generous coating of Black Lemon.

Wow! This was incredibly tasty as a Sunday Roast, and the left-overs were just possibly even better as cold chicken with salad and new potatoes for today's lunch. Yet another recipe for a great family meal.

BTW - If you're an old-fashioned traditionalist like me, save the juices from the roasting tin and keep them in the fridge to spread on toast for breakfast - a really rich "Lemon-chicken-dripping" :)

Stu