Ingredients
Method
1.In a large, deep flameproof casserole dish, combine syrup, stock, mustard and juice; add lamb, toss lamb to coat in syrup mixture.
2.Bring to the boil, then cover tightly. Reduce heat; cook lamb, turning every 20 minutes, about 2 hours or until lamb is tender.
3.Serve with lamb with roast potatoes and wilted baby spinach leaves, if desired.
