Foodie Friday - Lamb Roast

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

LAMB ROAST

Recipe submitted by Betty Ann Bobier, passed on to her by Clarence Bobier, grandson of settler Joshua Bobier who arrived in the Tyrconnell area in 1869. 

Leg of lamb

Lard

Salt pork or bacon

Pepper

Cloves

Currant or Mint Jelly

Take a leg of lamb and lard it well with strips of (salt pork) bacon in deep slits in the meat which has been previously rolled in pepper and cloves.  Bake two hours or according to the size of roast, basting frequently while in oven.  About a hour before serving, spread over it currant or mint jelly.  Return to oven and let it brown.  Bake between 325 and 350. 

Please note: No measurements came with this written recipe.

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