Inspired by Britain's classic drink lager topped with stout the sauce is a natural for lamb. Taste it and add more honey to offset any bitterness and get just the balance you want. 

1 6 1/4-pound leg of lamb, boned, butterflied, trimmed of excess fat and sinew (reserve bone and trimmings for sauce)*
1 small onion, chopped
3/4 cup chopped peeled carrots

1 1/2 cups beef broth
1/2 cup Guinness Extra Stout
1/2 cup Harp lager beer
2 tablespoons honey mustard

Disposable 11 3/4x8 1/2x1 1/4-inch aluminum baking pan

1/3 cup balsamic vinegar
1 tablespoon granulated garlic
3 tablespoons lemon pepper seasoning

2 tablespoons (1/4 stick) chilled butter, cut into 4 cubes
1 teaspoon (or more) honey

Preheat oven to 350°F. Arrange lamb bone, trimmings, onion, and carrots in roasting pan. Roast until browned, stirring occasionally, about 1 hour.

Pour off fat and discard lamb bone from roasting pan. Place roasting pan over 2 burners; add broth and bring to boil, scraping up any browned bits. Strain into medium saucepan; discard solids in strainer. Add stout, lager, and mustard; boil until reduced to 3/4 cup, about 5 minutes. 

Do ahead: Can be made 1 day ahead. Cover and refrigerate. Rewarm before finishing sauce. 

Remove top rack from grill. Place disposable aluminum baking pan in center of barbecue (if using 2-burner gas grill, place pan on 1 side of grill). Add enough water to pan to reach depth of 1 inch.

Preheat barbecue (medium heat). If using charcoal grill, light briquettes in chimney and place half on each side of aluminum baking pan (you may need to light additional briquettes in chimney to replenish halfway through grilling time). If using 3-burner gas grill, light gas burners on left and right, leaving center burner off. If using 2-burner gas grill, light burners on side opposite disposable pan. 

Place lamb on rimmed baking sheet. Brush lamb all over with balsamic vinegar; sprinkle all over with granulated garlic, then lemon pepper. Place lamb, rounded side up, on grill rack over aluminum pan. Cover grill and cook lamb until instant-read thermometer inserted into thickest part of lamb registers 125°F for medium-rare (temperature of thinner parts of lamb will register between 135°F and 145°F and will vary from medium to well-done), maintaining temperature of barbecue between 350°F and 375°F, 1 to 1 1/2 hours. Transfer lamb to cutting board; let rest 10 minutes.

Makes 8 servings

Shortbread, which originated in Scotland, is a result of the country's abundant farms. Throughout British history, dairy products, particularly in their preserved forms such as butter and cheese, have been common ingredients. In ancient times, butter was combined with oatmeal, another peasant staple, and baked into "short" cakes (so called because their high butter content made them very crumbly). In the 16th century, shortbread grew more refined as it became popular with Britain's expanding middle class, and the first recipes for it were written down.

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour 

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.

Makes about 30 savory cookies.

6 large eggs
3/4 cups vanilla sugar (also available at speciality markets)
1 quarts half and half (or light cream)
1 cup brandy
2 cups bourbon or dark rum
freshly grated nutmeg  In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve. 

Makes about 6 servings.