* 1.5 kg boneless leg of Lamb
* 40 g Butter
* ½ teaspoon Dried thyme
* ½ teaspoon Dried Basil
* ½ teaspoon Dried oregano
* Garlic to taste, crushed
* 3 tablespoons Lemon juice
* Salt
* Shortcrust pastry, made with 450 g Plain flour, 250 g Butter and 150-250 ml cold water
* 1 Egg, beaten

===Method===
* Tie the Lamb with kitchen string, make about 20 incisions in the Meat and place in a Roasting tin.
* Mix together the Butter, Herbs, Garlic and Lemon juice.
* Use this mixture to fill the incisions you have made.
* Lightly sprinkle the Lamb with Salt.
* Place in the Oven and Roast for about an hour.
* Remove from the Oven, increase the heat to 200° C (400° F - Gas 6)
* Allow the Lamb to cool and remove the kitchen string.
* Roll out the Pastry until it is large enough to wrap around the Lamb in one piece.
* Seal the edges with a little of the Egg and trim off any excess Pastry - you can use any scraps to decorate the pastry if you wish.
* Place in a clean Roasting tin and brush with the remaining Egg.
* Return to the Oven and Bake for 30-45 minutes.

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