Lamb Calypso

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Here's a musty, pungent recipe from the West Indies for the more adventurous cook.


  • 1 leg of lamb (4 pounds), trimmed of excess fat and rubbed with salt and pepper
  • ½ cup


Presoak the pot, top and bottom, in water for 15 minutes.

Insert a meat thermometer in the lamb, away from the bone, and place it in the pot.

Combine all the other ingredients, except the currants, and pour over the lamb. Then sprinkle with the currants.

Place the covered pot in a cold oven.

Set the temperature at