Kentucky Roast Lamb
|Lamb leg||6 Pound (1 Piece)|
|Soft bread crumbs||3 Cup (48 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Jelly sauce||2 Tablespoon|
Have butcher bone leg of lamb.
Ask for the bones to make stock.
Mix bread crumbs with celery, butter, pepper, and allspice.
Use mixture to stuff leg of lamb.
Skewer or sew opening to enclose the ] stuffing.
Sprinkle outside of meat with brown sugar, cayenne, salt, and grated nutmeg.
Roast on a rack in preheated slow oven (325°F.) for 2 to 3 hours, or until internal temperature on a meat thermometer registers 182°F.
Cut into slices and serve with Jelly Sauce.