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Tie the joint together using individuel pieces of string (as apposed to one continuous peice of string,---looks better and easier to carve)
Smear finished roll with a thin layer of butter and put some herbes aux provence over the top.
Roast in a shallow tray on a rack ..mid-oven at 180 degrees (ish) for 1 hr 25 mins (my oven is very tempremental, and this worked for me). When sliced in the middle the pork should be cooked through and the lamb shoud'nt have taken on toooooooo much coulor.
Before carving pull out the rosemary sprigs.
Hope this made sense Terry (C.F)