Joint of lamb (leg or shoulder)
gravy from half a pint (285 ml) stock or vegetable water, 1 tbsp. flour and freshly ground black pepper
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 (450 g) plus 25 mins at 325 F. Transfer to hot platter, cover with foil and stand for 10-15 mins. 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.