Presoak your largest unglazed clay pot, top and bottom, in water for 15 minutes.
Place the prepared lamb in the pot, sprinkle with the nutmeg, then insert a meat thermometer in the lamb, away from the bone. Add all the remaining ingredients, except the arrowroot.
Place the covered pot in a cold oven.
Set the temperature at 480 degrees.
Cook for 2 hours, and then check the meat thermometer. Remove from the oven when the thermometer is almost up to temperature.
When the meat is done, pour off the liquid into a saucepan, bring to a boil and thicken with the arrowroot. Serve the sauce as a side dish.
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