1. Preheat the oven to 325°F. Trim the bottom of the joint so that you get a good handle when carving.
2. Rub the meat with oil, salt, and pepper.
3. Trim and cut the vegetables in pieces.
4. Place the lamb on a rack in the roasting pan and put the vegetables in the bottom of the pan. Insert a meat thermometer at the thickest part of the joint.
5. Put the roasting pan in the oven. When the thermometer reads 160°F the meat is rosy inside. It takes about 2 hours. At 180°F the meat is well done. Pour in some water toward the end of the cooking time to prevent the vegetables from burning.
6. Remove the lamb and let rest for 5-10 minutes before carving.
7. Meanwhile dissolve the drippings in the pan with the water and strain into a saucepan. (3. Season with soy sauce. Thicken lightly with flour stirred in red wine.
9. Chop pickles and parsley and add to the sauce.
10. Carve the roast lamb.