Ingredients:

• 1 x 1.7kg approx whole shoulder of lamb (bone in weight) or 1/2 a shoulder
• 20g/3/4oz butter
• 1 small onion finely diced
• 100g/4oz mushrooms, washed and chopped
• 100g/4oz white breadcrumbs
• 2 teaspoons mixed herbs: Thyme, Rosemary, Lemon Balm or Parsley
• (Rind of 1/2 Lemon if not using Lemon Balm)
• Salt and freshly ground black pepper
• 1 egg to bind

Equipment:

• Roasting tin large enough for the joint
• String for tying the meat
• Bones to place the meat on for cooking

Method:

Stuffing: Melt the butter in a frying pan and add the onion, cook without colour until soft. Add the mushrooms and cook until soft, allow any moisture to evaporate. Mix all the ingredients together in a bowl and bind with an egg.

Lay the boned meat skin side down neck end and widest part facing you. Open up the area where the bone has been and spread on the stuffing, allow a border of at least 2 1/2cm all the way round the meat. Roll up the joint from one side to other, to make sure when you are carving you are going to carve across the grain. Tie at intervals with string. Using a small pointed knife, prick the skin and insert with slivers of garlic and Rosemary if liked.

Place the joint on the bones. This prevents the meat from frying and allows air to circulate around the meat. Baste the meat with fat from the meat during cooking to keep it moist. Roast for 30 minutes per 1/2kg plus 30 minutes. Start at 180°C reduce to 160°C. Roast until juices run clear. Remove the meat and allow to stand for approx 15 minutes to make it easier to carve.