A boned and stuffed joint of meat makes for easier carving and a more complex flavour. This unusual stuffing also adds moisture. Ask your butcher to bone the shoulder of lamb but not to roll it up.
Well beforehand, lay the boned lamb out and, if it has not got deep pockets to hold the stuffing, make 2 or 3 with a sharp knife. Then smear the flesh all over with the lemon juice and olive oil and leave, covered, in the fridge for several hours or overnight. Then take the lamb from the fridge and let it stand at room temperature for at least an hour before cooking; this will bring out the flavour.
To prepare the stuffing, cut the mango up as well as you can, cutting off the skin and chopping the flesh up fairly small. Chop the cashew nuts roughly. Peel the garlic and chop finely. Cut open the chilli lengthways under running water, discard the seeds and stem and chop the flesh finely. Put all the chopped ingredients into a bowl, add the grated lemon rind, egg and a sprinkling of salt and mix all together.
Put the lamb in a roasting pan and cook just above the centre of the oven for about 1½-1¾ hours for fairly pink meat. Turn off the oven and leave the lamb in it to rest with the door slightly open for 20-25 minutes before carving.
To make a delicious gravy, remove the lamb from the roasting pan and place on a carving board. Pour the excess fat from the roasting pan and then add the orange juice and double cream to the pan juices. Season with salt and black pepper and bubble in the pan, stirring for about a minute. Pour the gravy into a sauceboat and serve with the lamb.
© 1997 Josceline Dimbleby. All rights reserved.