# Joint of lamb (leg or shoulder)
# salt
# gravy from half a pint (285ml) stock or vegetable water, 1 tbsp. Flour and freshly ground black pepper

Procedures :
# Place lamb in roasting dish and lightly prick surface fat all over with fork # Rub fat over with salt # Roast joint for 25 minutes per lb (450g) plus 25mins at 325F, Gas Mark 3, 170C # Transfer to hot platter, cover with foil and stand for 10-15mins # Make gravy by tilting roasting tin, strain off excess fat, then stir flour into remaining fruit juices # Brown lightly over medium heat, stirring often, then after cooling blend in stock or vegetable water # Stir over gentle heat till smooth; bring to boil then season the gravy with salt and pepper
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Category : Holiday

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