Method
Make 4 good sizes deep slashes in the lamb. Mix the spices, oil and garlic in a small dish then stuff into the deep slashes of the lamb. Keep a little to rub over the rest of the meat. Pre heat the oven to 180°c. Place a wire rack in the dish and place the roast on the rack. Put 2 cups of water into the dish and place in the oven. Cook for 25 minutes per ½ kg . When cooked take out cover in foil and rest for 15 minutes.

Stuffed Roast Pork
Ingredients
1 Pork roast ( ask the butcher at the supermarket to remove the bone)
String to tie the roast
2 tablespoons hot english mustard
500 gms beef mince
1 onion very finely diced
6 small mushrooms finely diced
½ teaspoon salt and pepper
1 teaspoon italian herbs

Method
Place the mince, onions and mushrooms in a bowl add the salt, pepper and herbs and mix well. Open the roast spread the beef mix over the pork, roll up the roast and tie it well. Usually I use three ties to hold it. Rub the mustard over the outside of the pork place on a rack in the dish add 2 cups of water or white wine to the dish. Place in a preheated oven 230°c for 20 minutes or until browned then turn down to 180°c. Cook at 180°c at 25 minute per ½ kg. Again rest for 15 minutes then slice.