1 (5-6 lb.) leg of lamb
Garlic salt
1 onion, coarsely chopped
1 tbsp. Kitchen Bouquet
Sifted flour
6-8 med. potatoes
Paprika
Pepper

Preheat oven to 500 degrees. Completely cover lamb with flour, garlic salt, pepper and paprika. Place in shallow baking dish lined with foil. Cook for 30 minutes. Meanwhile, peel potatoes, cover with water and boil slowly for about 30 minutes. Drain potatoes, reserving starch water. After 30 minutes, reduce heat in oven to 350 degrees and continue cooking 30 minutes for every pound of lamb.

Also, add chopped onions and a little of the starch water from potatoes and baste lamb at intervals. Add more water as gravy turns brown; add Kitchen Bouquet. After 1 1/2 hours (total cooking time of lamb), turn lamb over and add more garlic salt. In the last hour of cooking, add potatoes, cover with gravy and baste. Lamb and potatoes should have a brown color. Test with fork for tenderness.