I discovered fig balls at that wonderful emporium Valvonna and Crolla, in Edinburgh, described by
Bone out the lamb shoulder (or have your butcher do it for you).
Break up the fig balls and mix with the onion. Season with salt and pepper. Stuff the lamb with this and sew up or secure with skewers. Roast in a preheated oven at 180°C/350°F/Gas 4 for 15 minutes to each
Remove the joint from the tin and set it aside to rest while you deglaze the roasting juices with the port. Reduce to make a sauce and check the seasoning. Serve with the lamb.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.