The only lamb I ever cook in the oven is whole shoulder. Supermarkets cut the fillet out to sell it more expensively. That's the best bit, so I get my lamb from my butcher and I cook it very slowly. A six or seven pound lump goes in the oven at about 10.30 at 120°C and comes out at about 5.30. It gets a blast of heat for the last 25 minutes to crisp up the skin, then rests for at least half an hour. Never fails!

I'm seriously off my food just now, eating only sparrows' portions. The icing on the cake is that I've just had a migraine aura. I haven't had one of those for several years. I don't get the headache but I feel completely washed out. So that's washed out on top of washed out. The only way is up!