1    Shoulder of lamb, 4 lb
1 c  Fresh breadcrumbs
Pinch mixed herbs
2 tb Butter, soft
1 1/2 lb Potatoes, peeled, sliced
1    Lg onion, diced
1    Lg cooking apple*
10 oz Chicken stock

*Peeled, cored and sliced. Wipe the lamb over, and cut criss-cross
slits around the top. Mix together the breadcrumbs, herbs, butter,
salt and pepper. Rub the mixture onto the top of the meat, pressing
down well so that it sticks. Fill the bottom of the roasting pan
with the vegetables and apple, mixing them and the seasoning well.
Put the joint on top, then pour the stock into the pan, but not over
the meat. — Cover loosely with a piece of foil and bake at 400 F for
half an hour. Then lower the heat to 350F, and cook for a further
20-25 minutes to the pound. Take off the foil for the final half
hour, and check that the vegetables are nearly cooked. Finish the
cooking without the foil, to let the top get brown and crusty.