• 2 lean best ends of neck of lamb, chined

• 750 g/1 1/2 lb courgettes

• 200 g/7 oz can sweet corn, drained

• 75 g/3 oz fresh whole meal breadcrumbs

• finely grated rind and juice of 1 small orange

• 4 tablespoons Quark or other soft cream cheese

• 375 g/12 oz baby corn cobs

• 1 tablespoon soy or sunflower oil

• salt and pepper

• rosemary sprigs, to garnish

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Method:

1. Remove the skin and most of the fat from the surface of the meat, leaving just a thin, even layer of fat. Cut away the meat from the top 3.5 cm/1 1/2 inches of the rib ends and scrape them well.

2. Using a sharp knife, score the surface of the fat in a diamond pattern. Grate 250 g/8 oz of the courgettes by hand or in a food processor and mix with the sweet corn, breadcrumbs, orange rind and Quark or other soft cheese. Season the mixture with salt and pepper.

3. Shape the mixture into a long roll and place this along the curve of the bones of one joint; place the other joint over the first so that the bones interlock, forming 'crossed swords'.

4. Fasten them firmly with string and wrap the tops of the bones with pieces of foil to prevent them from burning. Place the joint on a rack in a roasting tin.

5. Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for  1 1/4 hours until the lamb is just tender and still slightly pink in the centre.

6. Meanwhile, cut the remaining courgettes into long sticks about the size of the baby corn cobs. Place the courgettes and corn cobs in a pan with the oil and the orange juice.

7. Sprinkle them with pepper and cover the pan tightly. Cook over a fairly high heat, shaking the pan occasionally, until the vegetables are just tender.

8. Remove the meat from the oven and skim any fat from the juices. Place the meat in the centre of a warmed platter and arrange the vegetables around it.

9. Garnish with sprigs of rosemary. Mix the cooking juices and serve separately as a sauce.