Ingredients:
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