While the lamb is cooking, cover the Jersey Royals with cold water, add a pinch of salt and a handful of mint leaves.
Bring to the boil and simmer until cooked, you just want to be able to push a small knife blasé through and nothing more, then drain well.
To serve, place the hot jersey royals in a serving bowl add the diced butter and crumble over the goat cheese.
Finish by drizzling the honeycomb over the top and sprinkling over some chopped fresh mint.
Carve the lamb leg and serve with the Jersey Royals and a pot of steaming hot garden peas – delicious!