Freefrom boned shoulder of lamb with horseradish and nut or pumpkin-mustard crust

Ingredients

• 1 shoulder spring lamb – approximately 1.5-2kilos / 3½ lb
• 2 tbsp grated horseradish
• 3 tbsp cream, oat, soya or animal, depending on what you can eat
• grated rind 1 lemon
• 2 large handfuls finely chopped parsley
• 2 tbsp gluten-free Dijon mustard
• 5 tbsp chopped cashews or chopped pumpkin seeds
• 1 tbsp gluten-free flour
• 500ml / 17fl oz water or gluten/wheat-free vegetable/lamb stock