1 shoulder of lamb, about 1.6 kg 3 (1/2 lb)
1 level tsp (5 ml) each of dry mustard
ground ginger
salt and pepper
2 cloves garlic, skinned and crushed
flour
1 level tsp (5 ml) each of dry mustard
ground ginger
salt and pepper
2 cloves garlic, skinned and crushed
flour
for the barbecue sauce
60 ml (4 tbsps) Worcestershire sauce
60 ml (4 tbsps) brown table sauce
60 ml (4 tbsps) mushroom ketchup
2 level tsp sugar
1 tbsp (15 ml) vinegar
3 tbsp (1 1/2 oz) 40 g Melted Butter
cayenne pepper
salt
2/3 cup (150 ml) 1/4 pt water
1 small onion, skinned and thinly sliced
60 ml (4 tbsps) brown table sauce
60 ml (4 tbsps) mushroom ketchup
2 level tsp sugar
1 tbsp (15 ml) vinegar
3 tbsp (1 1/2 oz) 40 g Melted Butter
cayenne pepper
salt
2/3 cup (150 ml) 1/4 pt water
1 small onion, skinned and thinly sliced
method
1. Trim off any excess fat from the shoulder of lamb.
2. Mix the mustard, ginger, salt, pepper and garlic wrell together and rub into the surface of the meat. Sprinkle the meat with flour and put it in a roasting tin.
3. Blend the sauce ingredients well together, adding the sliced onion last, and pour over the meat.
4. Cook in the oven at 220°C (425°F) mark 7 for 30 minutes, then lower the heat to 180°C (350°F) mark 4 and continue to cook, allowing 27 minutes per 450 g (1 lb).
5. Baste the joint with the sauce two or three times during the cooking, adding a little more water to the sauce if needed.
2. Mix the mustard, ginger, salt, pepper and garlic wrell together and rub into the surface of the meat. Sprinkle the meat with flour and put it in a roasting tin.
3. Blend the sauce ingredients well together, adding the sliced onion last, and pour over the meat.
4. Cook in the oven at 220°C (425°F) mark 7 for 30 minutes, then lower the heat to 180°C (350°F) mark 4 and continue to cook, allowing 27 minutes per 450 g (1 lb).
5. Baste the joint with the sauce two or three times during the cooking, adding a little more water to the sauce if needed.
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