<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F or 350 degrees F fan-forced. Place lamb in oiled large roasting pan; using sharp knife, score skin at 3/4-inch intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes. Reduce oven to 350 degrees F or 325 degrees F fan-forced; roast lamb about 45 minutes or until cooked as desired. Meanwhile, place potatoes, pumpkin and onions in single layer in large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time. Remove lamb and vegetables from oven; strain pan juices from lamb into medium pitcher. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to roasting pan, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into a gravy boat. Slice lamb; serve with roasted vegetables and gravy."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a19412/roast-lamb-recipe-del0312/?src=shelter_footer>