To Roast a Leg of Lamb

Instructions

1. Choose a nice tender leg of young lamb; cut a slit in the knuckle with a sharp knife and fill the space with sage and onions chopped, or a little garlic, as you prefer.
2. Dredge with salt and pepper.
3. When half done, score the skin in slices, but do not cut deeper than the outer rind.
4. Baste every 10 or 15 minutes.
5. Have some water in the bottom of the pan, to keep it from scorching.
6. Cook the meat from 10 to 20 minutes per pound, according to whether you prefer it rare, or well done.