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1. Season a 1kg (2.2lb) boneless rolled lamb shoulder joint or mini shoulder joint and open roast for the calculated cooking time.
2. 20 minutes before the end of the cooking time mix together 60ml (4tbsp) mint jelly and the zest and juice of 1 large lime and spoon or brush over the lamb.
3. When cooked transfer the lamb onto a dish, cover with foil and allow to rest for 10-15 minutes.
4. Meanwhile, prepare the gravy; skim off any excess fat from the roasting tin and discard. Add 500ml (18floz) light lamb stock (made with 1/2 stock cube) and stir well to remove any rich lamb juices and sediment from the bottom of the tin. Strain into a saucepan, bring to the boil and stir in 15ml (1tbsp) gravy granules. Simmer for 2-3 minutes until thickened and stir in 15ml (1tbsp) freshly chopped mint.
EatServe with roast potatoes, purple sprouting broccoli, and any remaining mint and lime jelly.
Time to cook:
Medium: 25 minutes per 450g (1lb) + 25 minutes
Well done: 30 minutes per 450g (1lb) + 30
Gas mark 4-5, 180-190C, 350-375F
Lean boneless rolled lamb shoulder or mini