As a kid I always wondered why all those fluffy little lambkins used to vanish from the fields just before Easter...

Make deep slits all over the lamb joint and insert garlic slivers, basil leaves and some of the rosemary.

Blend the redcurrant jelly with the soy sauce and the mustard, heating gently until the jelly just dissolves. Cool and pour over the lamb in your container of choice. Cover and chill. May be marinaded for up to two days.

Btw if you don't have fresh basil at this time of year use about a tsp of dried and put it in with the marinade.

Put a clean dripcatcher/water tray under the joint with about a pint or so of water in it. I cooked a four and a half pound shoulder in the Weber for about two hours at approx. 350F with medium applesmoke basting with leftover marinade.

Shoulder of lamb will cook quicker than leg of the same weight. It's more spread out and percentagewise has more bone.

To test for doneness use your thermometer of choice to measure internal temperature - mind the bones - they give a false reading, or pierce with a pointy object. The juices that run out should be clear.

For the gravy, strain the contents of the drip tray into a pan. At this point the cholesterol challenged may skim off some of the fat. (But then whaddaya doin eatin lamb anyways!) Add your thickener. Heat whilst stirring. This must boil. Remember, some of this glop was in contact with raw meat.

After cooking, allow meat to rest for 15 mins. Cover with foil and a couple of layers of cloth or towelling to keep it warm. It makes slicing a lot easier.

The sugar content of the jelly gives a good caramelisation and an overall slightly sweet taste.

I'd be interested to hear from any who try this especially if you go "lower and slower" which I find difficult with the kettle.