Traditional kiwi roast lamb

every sunday for lunch we would have stuffed roast shoulder of lamb with lashings of gravy & mint sauce

Lamb

2 kgs	Lamb shoulder, deboned, and butchers twine (Main)
1 cup	Fresh mint, chopped
1 tsp	Salt & freshly ground pepper
2 drizzles	Extra virgin olive oil

Lamb stuffing

1 large	Onion, finely diced
1 tsp	Fresh sage
1 tsp	Fresh thyme
1 tsp	Salt & freshly ground pepper
1	Egg, beaten
1 cup	White breadcrumbs
1 Tbsp	Chopped parsley
100 ml	Cream

Sauce

1 Tbsp	Standard flour
300 ml	Vegetable stock
1 dessert spoon	Fresh mint, chopped
1 pinch	Salt & freshly ground pepper

Directions

1. pre-heat oven to 180"c, rub the lamb shoulder inside & out with the olive oil & half of the salt & pepper followed by the chopped mint, fill the boned out shoulder with the prepared stuffing & tie with the string, drizzle over a little more olive oil & remainder of seasoning, place the shoulder into a roasting tray fat side up & bake for 45minutes, raise the cooking temperature to 200"c arrange your roasting vegetables around the meat & roast.
2. place all ingredients for the stuffing into a stainless bowl & thoroughly mix together, use the cream to add a little extra moisture
3. tomake gravy, drain the fat from the roasting tray leaving the juice place onto a medium heat, add the flour & mix to a paste, add the warmed vegetable stock & mix to sauce consistency season with salt & pepper & sprinkle with chopped mint
4. to serve slice the roast shoulder of lamb onto a serving dish surround with the roast vegetables & pour over a little of the roast gravy & mint sauce