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

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