-
1
Make the pastry and chill for at least 1 hour before using.
-
2
See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter.
-
3
Put into a very hot oven, 450F (230C) for 20 to 30 minutes.
-
4
Take out and allow to cool slightly.
-
5
Roll out the pastry to a piece large enough to wrap around the joint.
-
6
Carefully remove the string from the lamb, trying to retain the shape.
-
7
Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together.
-
8
Turn over so that the fold is underneath, and put on a baking sheet.
-
9
Prick all over the top lightly with a fork, then brush with either the milk or beaten egg.
-
10
Put into 400F (200C) oven and cook for about 1/2 hour, or until the pastry is nicely browned.
-
11
Turn the sheet once during baking to make sure the browning is even.
-
12
Serve, cut into fairly thick slices.
