Instructions: Pour half the apple juice and half the orange juice into a medium sized saucepan, bring to a vigorous boil and reduce to 1/4 cup - about 17 minutes. Remove from the heat and cool.

Pre heat the oven to 325F. Pour the juice into a flavour injector or syringe. Put the lamb on a flat surface and inject all over with small amounts of the juice. Dust lamb with the flour, put on a rack in a roasting pan and roast for 80 minutes. During the roasting time, add half a cup of water to the roasting pan to keep the pan drippings form burning.

While the lamb is cooking prepare the yams and the chard. After the lamb has been cooking for 30 minutes, place the yams in the oven and bake for 40 minutes. Remove from the oven and remove the flesh from the skins and mash.

Keep warm until ready to serve. Just before you make the gravy, place the chard in a steamer and steam for 5 minutes, sprinkle with lemon juice.

Remove the lamb from the roasting pan when done and set aside. Put the pan full of cooking juices on the stovetop over medium heat, pour in the remaining apple and orange juices and completely scrape up all the residues. Strain and pour into a fat strainer jug.

Pour the juices from the strainer into a medium sized saucepan, stopping when you get to the fat and heat through. Remove from the heat, stir in the arrowroot slurry, return to the heat and stir until thickened. Remove from the heat and set aside. To serve: Carve the lamb into thin slices, put 3 slices on each plate and cover with the gravy. Spoon a mound of yams and one of chard on the side.

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