Select a fine, tender leg of Mutton. Wipe thoroughly with a damp towel and dredge with salt and pepper, thoroughly rubbing, so that the meat may be penetrated by the seasoning. Place the Mutton in a baking pan, set in a quick oven and bake, basting every ten minutes or so, allowing twelve minutes to every pound. The Mutton must never be overdone but underdone. The Creoles always serve it rare.