Using a sharp paring knife, de-bone the Saratoga (1/2 a neck can be substituted), then pound with a tenderizing mallet to even out the shape and flatten it a bit—don’t beat it too hard, you just want to help it form an even rectangle that will show off the stuffing in the finished product. Another way to do this is to make a cut in the fat part of the roast to help it open up like a book (see image gallery above).
Stuff and tie
Season well with salt and pepper, then mix the ingredients for the stuffing, apply and press down firmly, then tie up into a jelly roll.
Cooking
Brown the roast in oil on all sides, then transfer to a covered baking dish with 2 cups of water and bake for 1.5 hours at 300, or until tender.
Chill for perfect slices
Cool the lamb completely before slicing.
Serving
To serve, cut the lamb into thick, even slices with a sharp knife, oil and roast until hot in an oven, or brown the slices on one side until hot throughout and serve.
Notes
Lamb breast can be substituted for the saratoga if it's hard to find.