Spread out the breast of lamb on a board and rub in the salt, pepper and tarragon.

Mix the onion, breadcrumbs, prunes, orange rind and juice, lemon rind, almonds and salt and pepper and bind well with the egg. Spread the stuffing over the meat.

Carefully roll up the lamb. Do not roll too tightly as the stuffing tends to expand slightly during cooking.

Tie the joint securely with string. Weigh the stuffed lamb to calculate the cooking time. Allow 25 minutes per 450 g ( 1 lb) plus an extra 25 minutes. Place on a wire rack in a roasting tin and cook in a moderate oven for the calculated time.

When cooked, carefully remove the string, slice and serve with gravy and a selection of vegetables, such as peas and Duchesse Potatoes.

Blanched almonds are much easier to chop or cut into slivers if covered with boiling water for 30 seconds then drained.