100 g/4 oz no-need-to-soak dried apricots, chopped
100 g/4 oz frozen chestnuts, chopped
1 egg, beaten
Salt and freshly ground black pepper
1.5 kg/3 lb shoulder of lamb, boned
Method :
Mix together the onions, breadcrumbs apricots, chestnuts and egg and
season to taste. Lay the lamb joint flat and cover with the stuffing. Tie
round with string and cook in a preheated oven at 190°C/375°F/ gas mark 5
for 2 hours, basting occasionally, until tender.