Lamb with Blackberries and Honey

1 x 1.3kg/3lb lean lamb whole leg joint; salt and freshly milled black pepper; 2 fresh rosemary sprigs; 2 large garlic cloves, peeled and cut into slivers; 3 red onions, peeled and cut into small wedges; 30ml/2tbsp olive oil; 150ml/¼pint white wine; 100g/4oz fresh blackberries; 30ml/2tbsp runny honey; grated zest and juice of 1 lime; 5ml/1tbsp plain flour; 600ml/1pint good, hot lamb stock. Serves 4-6

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. Place the lamb on a chopping board and make several slits all over the joint. Season. Divide the rosemary into smaller sprigs and use to stuff into the slits with the garlic.
3. Put the onions in a large non-stick roasting tin and place the joint on top of the onions, arrange the potatoes around the joint and toss in the olive oil and white wine. Open roast for the preferred calculated cooking time, basting occasionally with any meat juices, tossing the potatoes if necessary.
4. In a small bowl mix together the blackberries, honey, lime zest and juice, gently mash and set aside.
5. One hour before the end of the cooking time smear the blackberry mixture over the joint and return to the oven. Cover the joint with foil during cooking if browning too quickly.
6. Remove the joint and vegetables from the oven, transfer to a warmed plate, wrap loosely in foil and allow to rest for 10-15 minutes.
7. To make the gravy, place the roasting tin on the hob, spoon off any excess fat from the tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon. Add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.
8. Add the remaining stock and any meat juices from plate with the lamb, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally, or until reduced to a well-flavoured gravy. Strain before serving.
9. Serve the lamb with the gravy, roast potatoes and red onions.

Slow Cooked Curried Shoulder of Welsh Lamb

1 approx 2.5kg shoulder Welsh lamb; 15ml (1tbsp) oil; 1 onion, roughly chopped; 2 cloves garlic, chopped; 1” (2½cm) piece root ginger, peeled and chopped; 30ml (2tbsp) garam masala or medium curry powder; 5ml (1tsp) chilli powder; 400g (approx) can chopped tomatoes; 400g (approx) can chick peas; 300ml (½pt) lamb stock; 2 large potatoes, washed and cut into large cubes; 2 large handfuls spinach. Serves 6-8

1. Preheat oven to Gas 4, 180ºC, 350ºF.
2. Heat a large roasting pan on the hob and add oil, onion, garlic and ginger. Add the shoulder of lamb and brown well.
3. Add the spices and coat meat in them well. Add the tomatoes, chick peas, stock and potatoes. Bring to the boil, cover with foil and place in preheated oven. Cook for about 2 hours until the meat falls off the bone. Add the spinach in the last 10 minutes of cooking and allow to just wilt slightly.
4. Serve in chunks with Indian breads or steamed rice