Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 lb Leg of lamb 1/2 c Dry sherry
1/2 ts Salt 1/2 c Ketchup
1/4 ts Pepper 1 ts Dried marjoram
1/2 c Red currant jelly

Sprinkle the lamb with salt and pepper, and place on a shallow
roasting pan.

Bake at 325øF for 1 1/2 hours.

Combine the jelly and the remaining ingredients in a saucepan. Cook
over medium heat, stirring constantly, until the jelly melts.
Refrigerate 1 cup of the jelly mixture.

Score the lamb at 1-inch intervals, and brush lightly with the
remaining jelly mixture. Bake, basting every 15 minutes, for one
additional hour or until a meat thermometer registers 160øF.

Slice and serve with the reserved jelly mixture.

NOTE: Soy sauce or Worcestershire sauce may be substituted for the
dry sherry for those that don't use alcohol.

** Progressive Farmer -- April 1995 ** Posted by The WEE Scot --
Paul MacGregor
Submitted By PAUL MACGREGOR On 05-15-95

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