12 oz Shortcrust or flaky pastry
3 lb Boned shoulder of lamb
6 tb Butter
1 tb Mixed chopped herbs
Salt and black pepper
Milk or egg to glaze

Make the pastry and chill for at least 1 hour before using. See that
the lamb is fairly free of fat, and securely tied: put in a roasting
pan and rub with about a third of the butter. Put into a very hot
oven, 450F for 20-30 minutes. Take out and allow to cool slightly.
~- Miz the remaining butter with the herbs, salt and pepper. Roll
out the pastry to a piece large enough to wrap around the joint.
Carefully remove the string from the lamb, trying to retain the
shape. Put it in the center of the pastry, dampen the edges, and
draw the pastry up over the top: secure well by squeezing the pastry
ends and edges together. Turn over so that the fold is underneath,
and put on a baking sheet. Prick all over the top lightly with a
fork, then brush with either the milk or beaten egg. Put into 400F
oven and cook for about 1/2 hour, or until the pastry is nicely
browned. Turn the sheet once during baking to make sure the browning
is even. Serve, cut into fairly thick slices.