Highland Texel topside, thick flank or rump (Weigh roasts to calculate cooking time as per cooking instruction sheet.)
30 gms butter  
2 tbsps orange juice
2 tbsp orange marmalade
1 clove crushed garlic
salt & pepper.

2) Melt butter in a saucepan. Add orange juice, marmalade & garlic. Cook until just boiling.

3) Brush the lamb with the mixture and leave at room temperature for about 6 hours.

4) Heat oven to 180-190oC. Place lamb on a rack in a roasting dish. Roast for calculated time.

5) Cover with foil and leave to rest in a warm place for 10-15 minutes.

6) Slice across the grain and serve with spiced jelly.

2 tbsps red currant jelly

1 tbsp finely chopped mint

1 large orange, rind & juice

1 tbsp white vinegar.

1) Warm the jelly with rind & juice. When hot and smooth, add the mint.

2) Remove from the heat and add vinegar.

3) Chill and leave for 12 hours for the flavours to mature.