The prepared shoulder will keep in a cool place for up to 24 hours. Tahini paste, made from sesame seeds, is available in jars from most large supermarkets or delicatessens.

• 1 Lamb shoulder, boned
• 2 tablespoons (30ml) flour, seasoned with salt and pepper
• 1 tablespoons (15ml) garam masala.

For the Stuffing:

• 4 ounces (100g) fresh white breadcrumbs
• 2 ounces (50g) ham, chopped
• 2 ounces (50g) dried apricots, chopped
• 1 clove garlic, crushed
• 1 tablespoon (15ml) each freshly chopped mint, parsley and rosemary
• 2 tablespoons (30ml) tahini paste
• 1 medium egg, beaten.

Preheat oven to 350°F/180°C/Gas Mark 4. Mix the breadcrumbs with the ham, apricots, garlic, fresh herbs, tahini paste and egg. Stuff the shoulder and then reshape and tie with string. Weigh the joint and calculate the cooking time at 30 minutes per 1lb (500g). Mix the flour with the garam masala and rub over the surface of the joint. Put the lamb in a roasting tin and roast for the calculated cooking time, basting the meat occasionally.

To Serve:

Serve sliced lamb with a selection of vegetables.