So start with your rolled breast joint. This one weighs aroung half a kilo and cost me £2.50 in Sainos. To make the stuffing, mix the chopped leaves of two or three sprigs each of rosemary and thyme with a few slices worth of breadcrumbs (here I've just mashed up some old baguette, but it's better if it's finer than this) with an egg, a small onion and three cloves of garlic. Mix and mash thoroughly. Keep the stems of your herbs to one side.
Untie your breast and season well with salt and pepper. Don't throw the strings away, as you will need them shortly. My joint came with some extra pieces in the middle. I trimmed these down, as there was enough fat on the joint, but take off any meat and keep it to one side.
Next, impose dabs of garlic butter and a generous helping of fresh sage leaves onto your breast joint. Try to cover as much of the surface as possible with your leaves.
Next spread your stuffing over the joint, and place your extra pieces of breast meat somewhere near the middle.
Roll the joint carefully to keep as much as the stuffing in as possible, and tie with the strings. Place the joint in an appropriate tin and put into the oven at gas mark three or four.
When the onions are translucent, add the cabbage, along with a glug of red wine vinegar and a little vegetable stock. I also added a dried lime as an experiments, but to be honest you could do without. You could add raisins or another dried fruit soaked in brandy to further develop this contorno. Set your cabbage on a low heat and cover tightly, stirring occassionally until soft all the way through.
Meanwhile, boil your vegetables. I used a sweet potato, normal potato and some carrots because I had things to use up. Drain them and place them in the roasting tin with the lamb, adding any extra fat you might need to coat them.
When you drain your vegetables, keep the water for gravy. Add some quality powdered stock to the vegetable water and immerse your herb stalks in the stock to infuse.
A joint this size will need at least two and a half hours in the oven to cook through properly. When it's ready, rest and then carve, taking care not to let the stuffing fall out of the slices, as I have done.
Drain all the fat from the roasting tin and add your stock, stalks and a crushed clove of garlic, placing the roasting tin on a medium heat. This cut won't give you much juice at the bottom of the tin, but scrape off what is there and bring it to a boil, adding flour slowly to thicken. Strain the gracy through a sieve or similar and keep it warm.
Pour your gravy generously over your meat and vegetables and serve with Nurofen.