Roasted Leg of Lamb Recipe ingredients

To prepare this Roasted Leg of Lamb Recipe, first to roast without stuffing, wipe with a damp cloth, dredge with salt, pepper, and flour. Put it in a dripping-pan with some of the kidney fat and just water enough to prevent its burning; put it in a hot oven, and as soon as the flour begins to brown, baste with the water in the pan. Bake from an hour to an hour and a quarter.

To stuff: remove the bone, wipe out the cavity and fill with a stuffing made of 1 cup stale bread crumbs and a quarter of a cup of melted butter, moistening more, if necessary, with hot water. Season with a half teaspoon of salt, pepper, thyme, and marjoram (or a teaspoonful of mixed sweet herbs). A few drops of onion juice may be added with good result. Fill the cavity, sew or skewer it together, and roast as above. Serve with mint sauce.