For 4-6 people you need :

Approx. 2-2 1/2 lb. loin or best end neck of lamb
1 oz. fat
small can pineapple rings
2-4 teaspoons brown sugar
juice 1/2 lemon

 To garnish:

6 oz. wagon wheel pasta
3 pints water
salt
1-2 oz. butter
watercress

1. Put meat into tin, roast for 20 mins. per lb. and 20 mins. over, brushing lightly with melted fat.
2. 30 minutes before end of cooking time remove joint from oven, make 6 slits in fat and skin.
3. Cut 3 rings pineapple into halves, press each into slit, brushing with melted fat.
4. Return to oven for rest of cooking time.
5. Lift meat on to hot dish, pour off all fat but 1 tablespoon.
6. Chop rest of pineapple, add to fat with pineapple syrup, sugar, lemon juice, and heat until reduced slightly.
7. Cook pasta in boiling salted water, strain, toss in butter.

 TO SERVE: Arrange pasta round meat and serve pineapple sauce in sauce-boat-
 have green vegetable, no potatoes needed.

 Oven temperature: hot, 425-450°F.-Gas Mark 6-7
 Oven position : above centre

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