1 boned leg of lamb, about 5 lb.
3 or 4 garlic cloves, slivered
2 tbsp. lamb dripping or oil
1/2 pt. stock, red wine or cider STUFFING: 3 rashers bacon, chopped
1 sm. onion
1 tsp. chopped parsley
1/2 tsp. chopped rosemary
4 rounded tbsp. bread crumbs
Rind and juice of 1 lemon
Salt and pepper SAUCE: 3 lg. onions, peeled
2 tbsp. butter
1 level tbsp. flour
1/2 pt. milk
1/4 tsp. ground nutmeg
1/4 pt. cream
Salt and pepper Mix all the stuffing ingredients together and put into the cavity left by the bone in the joint. Secure with small skewers and make any excess stuffing into small balls. Dust the skin with pepper and with a sharp knife score the skin in a diamond pattern. Insert garlic slivers. Put into the baking tin with the lamb drippings or about 3 to 4 tablespoons of oil. Bake at 400 degrees F. for half an hour and reduce to 350 degrees F. for 20 to 25 minutes per 1 pound depending on whether you like the meat well cooked or not. Pour off any excess fat, whether put the meat on a warmed serving dish and keep hot, then boil up the pan juices with the stock, wine, or cider and seasoning until reduced. To make the sauce, slice the onions thinly and soften in the melted butter. Sprinkle the flour over, cook for 1 minute and then add the milk and stir until it boils and is smooth and creamy. Add nutmeg and seasoning, then add the cream. Heat up but do not boil. Using a meat thermometer: 140 degrees - medium rare. 145 degrees - medium. 165 degrees - well done. | 
