5 tablespoons finely snipped chives

2 tablespoons finely chopped curly parsley

2 tablespoons finely chopped fresh basil or 2 teaspoons dried

2 teaspoons finely chopped fresh rosemary or 1/2 teaspoon dried

1 teaspoon grated lemon zest

1 boned shoulder of lamb (3 1/2 pound net weight)

1/2 teaspoon sea salt

10 grinds black pepper

1 tablespoon olive oil

1 teaspoon dry mustard

1 teaspoon all-purpose flour

2 tablespoons Billington's Demerara Sugar

1 onion, peeled and sliced

For the gravy:

2 teaspoons fat from the roasting pan

2 teaspoons cornstarch mixed with 1 1/4 cups cold water

1 beef stock cube, crumbled

1 teaspoon Billington's Dark Brown Molasses Sugar

Sea salt and freshly ground black pepper

About 3 hours before you intend to roast the meat, mix all the herbs and the lemon zest together in a small bowl.

Lay the meat, skin-side down, on a board and cut out any lumps of fat.  Cover with a piece of wax paper and pound to a fairly even thickness with a meat mallet or the end of a rolling pin.  Remove the paper.  Lightly sprinklw the meat with salt and pepper, then spread the herb mixture over the surface.  Roll the meat up tightly and secure it in tow or three places with kitchen twine.

Leave the meat until you are ready to roast it, then place on a rack in a roasting pan.  Brush all over with the oil.  Then mix together the mustard and flour and coat the meat with the mixture.

Preheat the oven to 350 degrees F.

Roast the meat for 1/2 hour, then baste it well, sprinkle with sugar, and slip the onion slices under it to brown and flavor the juices.  Roast for a further 1 1/2 hours, basting once, until the meat is a rich brown.

Lift the meat onto a dish, cover loosely with aluminum foil, and keep warm in a warming oven or in the regular oven turned down to its lowest setting.

To make the gravy, skim off all but 2 teaspoons of fat from the pan and remove the onion.  Add the constarch mixed to a smooth consistency with the water, the crumbled stock cube, the sugar and a pinch of sea salt and black pepper.  Simmer on top of the stove until thick and glossy, about 3 minutes.

Serve the gravy with the sliced meat and vegetables.  It is also delicious cold served with an assortment of salads or in sandwiches.