Last year we cooked our Spring Lamb with a little rosemary, black pepper, sea salt and a sprinkle of dried Lavender. Let it stand for approx 20 minutes after having rubbed the above ingredients into your lamb joint. Then simply roast, basting a few times during the roasting process.
Or why not BBQ your lamb joint? A shoulder of lamb took us approx 90 minutes, turning frequently and not taking notice of the crunchy bits on the edges till we carved it. Simply delicous!!