Boned and Roast Shoulder of Lamb in a Date Sauce

As described in the original manuscript, this recipe involved boning and stuffing a whole lamb and serving it with a thick creamy sauce made with milk, honey and dates. It works just as well with a smaller quantity of meat. The sauce is not at all spicy and is therefore suited to an inexperienced palate. The sauce recipe is actually recorded with the precise quantities in the Latin text; they work very well and I see no reason to alter them.