Spring Lamb

The first shoots of mint, spring onions and young sprigs of thyme were used for this spring dish. The first broad beans should be just ready in the garden to accompany it. It is best served with creamed potatoes or boiled new potatoes and freshly made mint sauce.


  • Boned shoulder of lamb, about 5 lb ( kg) before boning
  • cup (90 g) fresh fine white breadcrumbs
  • 2 tablespoons shredded suet
  • 1 tablespoon finely chopped mint
  • 12 spring onions, finely chopped
  • 1 teaspoon thyme
  • 1 egg, well beaten
  • A little milk
  • 1 tablespoon seasoned flour
  • cup (90 g) dripping or cooking fat
  • Salt and pepper


Mix the breadcrumbs, suet, mint, onions and thyme together. Season lightly and mix in the egg and a little milk. Work all together with your hand and fill the bone cavity in the lamb with this stuffing. Roll and tie securely. Rub the lamb all over with the seasoned flour.

Put the lamb on a rack in a baking tin with half the dripping on top of the meat and half under the rack. Roast at 400°F (200°C, Gas Mark 6) for 1½ hours. Reduce the heat a little after the first hour and put the lamb lower in the oven. Baste 2 or 3 times.

When the lamb is dished up, pour off most of the fat and make gravy in the pan in the normal way.