Roast Lamb with Mint Sauce

• 1 shoulder or leg of lamb
• Salt and pepper
• Juice of one lemon

The meat on a shoulder of lamb is succulent and sweeter than on a leg. It can be boned and rolled for easy carving. Remove any thick pieces of fat from the joint, chop small, and put them in the roasting tin to cook with the lamb. Rub the joint with salt and pepper and squeeze on the juice of a lemon. Put a sprig of rosemary under the joint. Put the meat into a hot oven for ten minutes, 425°F,