My husband has recently re-connected with some older friends of his family and we're having them over for dinner this week-end. One of the guests was quite ill some time back and now can't eat any salt. Another guest is allergic to seafood and mushrooms, though those are easy to work around. While this group (8 in total) isn't entirely a "meat and 'taters" crowd, they do lean more in that direction. Whatever I end up cooking, I want to ultimately be able to season everyone else's with salt and then leave one portion unsalted (and also make the unsalted portion as flavourful as possible, with fresh herbs, lemon zest, maybe a salt substitute, etc.). I had originally been thinking of a standing rib roast or maybe a bbq'd leg of lamb but I don't know that either would taste as good if the salt was added (for those that could have it) after it was cooked. I'm a bit stumped on this one and would greatly appreciate your wise and chowish suggestions. Many thanks.