1    Shoulder of lamb, 4 lb

      1 c  Fresh breadcrumbs

           Pinch mixed herbs
      2 tb Butter, soft

  1 1/2 lb Potatoes, peeled, sliced

      1    Lg onion, diced

      1    Lg cooking apple*

     10 oz Chicken stock

  *Peeled, cored and sliced.
  Wipe the lamb over, and cut criss-cross slits around the top.  Mix
  together the breadcrumbs, herbs, butter, salt and pepper.  Rub the mixture
  onto the top of the meat, pressing down well so that it sticks.  Fill the
  bottom of the roasting pan with the vegetables and apple, mixing them and
  the seasoning well.  Put the joint on top, then pour the stock into the
  pan, but not over the meat.  -- Cover loosely with a piece of foil and
  bake at 400 F for half an hour.  Then lower the heat to 350F, and cook for
  a further 20-25 minutes to the pound.  Take off the foil for the final
  half hour, and check that the vegetables are nearly cooked.  Finish the
  cooking without the foil, to let the top get brown and crusty.