Instructions: To make the stuffing, place the couscous in a bowl and just cover with boiling water. When the water is absorbed, fluff with a fork.

Heat the oil in a saucepan. Add the onion and garlic and cook until soft.

Stir in the remaining ingredients for the stuffing. Leave to cool.

Open out the shoulder and place skin side down on a clean work surface.

Spoon the stuffing onto the meat, roll into a neat parcel and tie with string. Place in a roasting tin in a preheated oven 180 C, 350 F, gas mark 4 for 1 hour.

Pour the red wine and stock into the tin and roast for a further 30 minutes. Transfer the joint to a heated plate, cover loosely with foil and allow the meat to rest for 15 minutes before carving.

Skim any fat from the stock in the tin. Place over a high heat for a few minutes. Stir to incorporate any sediment. Carve the lamb and serve with the gravy.

NOTES : A stuffed shoulder of lamb makes a stunning centrepiece for a special meal. The stuffing is made with spices and apricots for a Moroccan flavour.

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