Roast Lamb with Prune & Orange Stuffing

1 boned lamb shoulder
200 g pitted prunes, chopped
100 ml port wine
juice & zest of 1 orange
1 small red onion, fine chopped
1 tbsp rice bran oil
3 slices stale white bread, blitzed
½ tsp SIDS CRAZY SALT
small bunch of Italian parsley
SIDS SALT & PEPPER to taste

Place the prunes in a small pan with port and orange juice then bring to a gentle simmer. Leave to cool and the prunes will absorb most of the liquid.
Heat oil in a heavy frypan, add onion, SIDS CRAZY SALT and sauté. Add breadcrumbs, prunes, any remaining liquid, orange zest and parsley. Season with SIDS SALT & PEPPER to taste then mix well together.
Heat oven to 200°C.
Open the lamb out and spread the stuffing over the inside surface. Roll up and tie neatly with cotton string. Season the outside with some SIDS SALT & PEPPER to taste then place in a roasting pan. Cook for 45 minutes then remove. Check the lamb by piercing through the centre with a meat skewer. Juices should be very pale pink. If dark or red, more cooking is required. Rest the meat for 10 minutes.
To serve, remove the string, cut into thick slices and add your favourite vegetables.