| 1 | Make the pastry and chill for at least 1 hour before using. |
| 2 | See that the lamb is fairly free of fat, and securely tied: put in a roasting pan and rub with about a third of the butter. |
| 3 | Put into a very hot oven, 450f for 20-30 minutes. |
| 4 | Take out and allow to cool slightly. |
| 5 | -- miz the remaining butter with the herbs, salt and pepper. |
| 6 | Roll out the pastry to a piece large enough to wrap around the joint. |
| 7 | Carefully remove the string from the lamb, trying to retain the shape. |
| 8 | Put it in the center of the pastry, dampen the edges, and draw the pastry up over the top: secure well by squeezing the pastry ends and edges together. |
| 9 | Turn over so that the fold is underneath, and put on a baking sheet. |
| 10 | Prick all over the top lightly with a fork, then brush with either the milk or beaten egg. |
| 11 | Put into 400f oven and cook for about ?hour, or until the pastry is nicely browned. |
| 12 | Turn the sheet once during baking to make sure the browning is even. |
| 13 | Serve, cut into fairly thick slices |
