1.4-1.8kg (3-4lb) shoulder lamb (3 - 4 lb square cut lamb shoulder)
1 medium-sized onion
2 tbls (25 g) 1 oz butter
1/3 cup (50 g) 2 oz raisins
2 cup (50 g) 2 oz wholemeal (whole grain) breadcrumbs
15 ml (1 tbls) chopped parsley
1 tsp (5 ml) chopped rosemary
grated rind and juice 1/2 medium-sized orange
1 medium-sized onion
2 tbls (25 g) 1 oz butter
1/3 cup (50 g) 2 oz raisins
2 cup (50 g) 2 oz wholemeal (whole grain) breadcrumbs
15 ml (1 tbls) chopped parsley
1 tsp (5 ml) chopped rosemary
grated rind and juice 1/2 medium-sized orange
for the sauce
1 1/4 cup (275 ml) 1/2 pt stock
grated rind and juice 1/2 medium sized orange
grated rind and juice 1/2 medium sized orange
method
1. Heat the oven to gas mark 4 (180°C) 350°F).
2. Bone the lamb and lay it out flat.
3. Finely chop the onion. Melt the butter in a small frying-pan on a low heat. Mix in the onion and cook it until it is soft.
4. Add the raisins and take the pan from the heat. Mix in the herbs and orange rind and juice.
5. Lay the mixture on the cut surface of the meat.
6. Roll up the meat and tie it with fine cotton string or thread.
7. Put the lamb on a rack in a roasting tin (pan) and put it into the oven for 2 hours.
8. Take out the lamb, untie it and let it rest.
9. Pour all the fat from the roasting pan.
10. Set the pan on top of the stove on a moderate heat.
11. Pour in the stock and bring it to the boil, stirring in any residue from the bottom of the tin (pan).
12. Add the orange rind and juice and let the sauce simmer while you carve the lamb.
Serve it separately in a sauce boat.
2. Bone the lamb and lay it out flat.
3. Finely chop the onion. Melt the butter in a small frying-pan on a low heat. Mix in the onion and cook it until it is soft.
4. Add the raisins and take the pan from the heat. Mix in the herbs and orange rind and juice.
5. Lay the mixture on the cut surface of the meat.
6. Roll up the meat and tie it with fine cotton string or thread.
7. Put the lamb on a rack in a roasting tin (pan) and put it into the oven for 2 hours.
8. Take out the lamb, untie it and let it rest.
9. Pour all the fat from the roasting pan.
10. Set the pan on top of the stove on a moderate heat.
11. Pour in the stock and bring it to the boil, stirring in any residue from the bottom of the tin (pan).
12. Add the orange rind and juice and let the sauce simmer while you carve the lamb.
Serve it separately in a sauce boat.
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