Preheat oven to 350. Coat inside of lamb with salt, pepper, and sorrel. Roll lamb and tie with kitchen string. One end of the lamb will be nice and neatly packaged, one end will look "flappy." This is fine, it won't affect the cooking. Cook for about 1 hour (the general rule is 30-35 minutes per pound).
While the lamb is cooking, combine wine, sugar, and blackberries in a sauce pot and bring to a boil. Use a whisk to mash the berries and to stir occasionally, reducing mixture by roughly 2/3, or until syrupy.
Use a brush to coat the lamb in glaze, then cook for another roughly 30 minutes, re-glazing regularly. When the internal temperature of the meat reaches 150-155 degrees, remove from oven and let sit for 15-20 minutes. Slice and serve.
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