2cups (one 1-pound can) pitted red sour cherries, packed in syrup
Preheat oven to hot (400°F.).
Make several small slits over the surface of the lamb and insert the garlic pieces. Blend the salt, sugar and pepper together and rub well into the lamb.
Place the lamb in a roasting pan and roast for thirty minutes. Drain off all the fat from the roasting pan. Add the onions, celery and carrots and baste with some of the cherry syrup. Reduce the oven temperature to moderate (325°F.) and continue to roast for about three hours, until the lamb is tender. Baste frequently, using all of the cherry syrup. Remove the lamb to a hot platter and keep it warm.
Discard the vegetables from the roasting pan and skim the fat off the drippings. Add the cherries to the pan and bring the sauce to a boil. Season with additional salt and pepper to taste and serve the sauce separately.