Roast Leg of Lamb

Pieczeń Barania z Pieca


  • 1 leg of lamb
  • Garlic or garlic salt
  • Salt and pepper
  • Vinegar


To properly age lamb, saturate muslin cloth with vinegar and wrap meat. Then wrap in heavy brown paper and bury in your garden for five days. Never bury twice in the same place, however, for it will absorb a musty odor.

Remove excess fat and sinew. Rub with garlic salt or make incisions and fill with bits of garlic bud. Scald with hot vinegar, season and let stand for 2 hours. Roast at 325° for 30 to 35 minutes per pound until tender. Baste frequently. Leg of lamb is excellent when removed from oven when half done and braised in cream under cover until done.