6-7 lb. leg of lamb
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. ground ginger
2/3 c. currant jelly
1 tbsp. lemon juice
Lemon slices

Rub lamb with salt, mustard, and ginger. Roast 2 hours at 325 degrees. Decorate with lemon slices. Glaze with lemon juice and jelly. Continue roasting for 1/2 to 1 hour. Save drippings (skim fat) for gravy and lamb pie.