Ingredients:

5 to 6 pounds leg of lamb
salt and pepper
garlic seasoning, if desired

Directions:

Do not have fell (parchment-like skin on outside of leg) remove from roast. Season and place skin side down on a rack in an open roasting pan. Insert meat thermometer so that the bulb reaches the center of the thickest part of the leg but not so it rest on either fat or bone. Do not add water. do not cover. Roast in a 325-degree F. oven until the thermometer registers 180 degrees F., allowing 30 minutes per pound of cooking.