Soak the apricots overnight. Drain and reserve the soaking liquid.

Roughly chop the apricots, add the onion, rosemary and breadcrumbs. Add the beaten egg to the mixture to bind. Add a little apricot soaking liquid, if necessary, and salt and pepper to taste.

Spoon,the stuffing into the lamb bone cavity and sew up the edges, using a trussing needle and string, to enclose the stuffing completely. Roast in the oven for 1 1/2 hours, or until tender.

If any meat remains on a joint after the meal, the joint should be put on a clean plate as the juices sour quickly and would spoil the meat. You could save preparation time by using no-soak dried apricots.