5 lb Lamb leg

--------------------------------FOR STUFFING-------------------------------- 4 oz Dried apricots

4 oz Fresh white breadcrumbs

1 oz Butter

1 tb Clear honey

2 oz Onion, chopped

1/4 ts Dried thyme

1/4 ts Salt

Pepper 1 md Egg, beaten

--------------------------------FOR MARINADE-------------------------------- 1/2 lb Old carrots, sliced

6 oz Onions, sliced

1 Bayleaf

3 Parsley stalks, crushed

5 fl Red wine

24 hours beforehand, make the stuffing. Chop the

apricot coarsely, mix with breadcrumbs and chopped onions. Melt the butter, pour over, add honey, salt, pepper and thyme. Mix well together, then mix in beaten egg. Make marinade by mixing all the ingredients together. Bone or have boned the lamb. (Tunnel bone for stuffing). Stuff the cavity loosely. Sew up the opening. Put lamb in a polythene bag long enough to hold it comfortably. Add bones. Pour over the marinade, tie the top with a bag seal, sucking out excess air. Stand in a bowl (to catch leaks). Marinade overnight, turning from time to time. Preheat oven to 350