Stuffed with our apricot, almond and lemon stuffing this is a fine, full-flavoured, family feast. Serve with dauphinois potatoes (see recipe) & lemon and honey glazed carrots to carry on the fragrant theme of the stuffing.

Ingredients - serves 8-10 2.2kg boned, stuffed & rolled shoulder of lamb 1 glass white wine salt, pepper sprig of rosemary

Method

Preheat the oven to 220°C
Brush the joint with olive oil, season lightly and sit in a snug roasting pan. Roast for 40 minutes at this high temperature then lower the oven to 150°C and pour a generous glass of white wine around the joint and throw in a sprig of rosemary for good measure. Cook for a further 2 - 2½ hours until the meat is tender - by now the juices produced will require a little skimming to remove excess fat but otherwise be a lovely sauce without further messing about. Should serve 8-10 depending on appetite.