How to cook breast of lamb 'joint'

[serin]

In an effort to economise I have bought a Breast of lamb, 1kg, rolled up joint from Aldi. I have only ever cooked a leg before. Have I wasted £6.99??

How do I make it delicious?

Very slowly. It's incredibly fatty, breast of lamb. I'm assuming the sinewy bone-like bits have been removed by Mr Aldi.

When I've done one before, I've unrolled it, spread stuffing over it (uncooked Paxo) then re-rolled it and pinned it with a skewer. Spread mint sauce on with a pastry brush. Bloody lovely.

Kisses Fliss's feet

Thankyou. Am I looking at about 170degreesC for, say 5 hours?