If like me you love a Sunday roast then this is an exceptional tasty way to spruce up your piece of Lamb.

Ingredients

6lb Saddle of Lamb
1½ Pints of Red Wine
4 Tablespoons of Medium Sherry
4 Tablespoons of Brandy
12 Sprigs of Rosemary
2oz of Dripping
4 Heaped Tablespoons of Redcurrant Jelly
Arrowroot

Marinade:

1 Finely Chopped Carrot
2 Finely Cho9pped Onions
3 Parsley Sprigs
1 Sprig Thyme
1 Bay Leaf
6 Peppercorns
2 Cloves and 1 Blade of Mace
4 Tablespoons of Malt Vinegar

Method

1. Put all the marinade ingredients in a pan with ¼ pint of water. Boil for 30 minutes, leave to cool and blend in the wines. Marinate the lamb for 12 hours.

2. Put the rosemary sprigs into small incisions in the lamb and place it, with the dripping, in a roasting pan. Cook in the center of the oven, pre-heated to 350°F (gas mark 4), for 2½ hours.

3. Boil the marinade briskly until reduced to 1 pint. Strain and stir in the jelly. Bring the sauce back to boil and thicken it with diluted arrowroot.

4. Correct the seasoning.