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# Soak the apricots in orange juice for 2 hours to soften, then pack the meat with the apricots in the space where the bone has been removed
# Tie the lamb joint neatly with string
# Heat oven to 350F, Gas Mark 4, 180C
# Put the meat on a rack in a roasting tin, place above the center of the oven and cook allowing 25 minutes per 1lb (500g)
# About an hour before the end of cooking time, place the whole unpeeled shallots around the joint in the tin
# Mix the mustard with the honey
# Thirty minutes before end of cooking time, lift the meat from the tin and pour off nearly all the fat
# Replace the meat and spread the honey mixture over the surface
# Return to oven to complete the cooking time
# Leave to stand for 20 minutes before serving with a little of the pan juices heated with stock
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