Auckland Lamb

175 g (6 oz) fresh brown breadcrumbs
75 g (3 oz) onion, finely chopped
50 g (2 oz) cucumber, finely chopped
175 g (6 oz) eating apples, peeled, cored and finely chopped
1 tsp salt
1/2 tsp Schwartz Ground Black Pepper
2 tsp Schwartz Mint
2 medium eggs, lightly beaten
1 boned shoulder of lamb (ask your butcher to do this)
Oil

Pre-heat the oven to 180C, 350F, Gas Mark 4.

Place breadcrumbs, onion, cucumber and apple in a large bowl. Add the salt, Pepper and Mint and stir well. Blend together with the beaten eggs.

Fill the pocket of the lamb with stuffing. Shape any unused stuffing into balls and cooked during the last half hour with the joint.

Using a trussing needle and fine string, sew up the open pocket to enclose the stuffing.

Brush the skin with a little oil. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140°F/60°C), 55 to 65 minutes for medium (160°F/71°C), or 1 to 1-1/4 hours for medium-well (170°F/77°C).

If you have made stuffing balls place on a tray on the grilll half an hour before the lamb is ready.

Serve with roast potatoes and vegetables.