# 5-6 lb (2-3kg) leg of lamb, part boned
# 6oz (175kg) ready to eat apricots
# 1lb(500g) shallots
# juice of one orange
# 1 tbsp. clear honey
# 1 tbsp. Dijon mustard

Procedures :
# Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the space where the bone has been removed # Tie the lamb joint neatly with string # Heat oven to 350F, Gas Mark 4, 180C # Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25 minutes per 1lb (500g) # About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin # Mix the mustard with the honey # Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat # Replace the meat and spread the honey mixture over the surface # Return to oven to complete the cooking time # Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock
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