Found this on a lovely blog from South Africa (www.cooksister.com) whose author suggested using a de-boned neck roast with excellent results. She also suggested sides (garlic and sage sauteed potatoes and kale with Parmesan) that marry happily with our winter garden (lottsa black & curly kale). I found her comparison to a mole sauce intriguing - this is waaay easier to put together than mole. As we prefer our lamb medium-rare, I'll check with meat thermometer the first go-round. Be sure to pull the roast 10 degrees F before your preferred doneness & let it rest 20 minutes before cutting. It will continue to cook & the juices will settle - so you aren't left with dry slices/leftovers.