Roast Shoulder of Lamb with Orange

England was famous for wool as early as the second century and by the Middle Ages the mutton from her sheep had become the staple meat. Oranges appear in many of May’s recipes – they had been common in England since Elizabethan times, when cheerful crowds were in the habit of throwing oranges and eggs at each other on May Day. Anchovy is excellent with lamb, giving a piquant flavor with no trace of fish.

Stuff [the mutton] with parsley and onions, or sweet herbs, nutmeg, and salt, a