1 (5 lb.) boneless leg of lamb
1 tsp. seasoned salt
1/2 lb. bulk sausage
6 slices bacon
2 tbsp. oil
1 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. molasses
1 (12 oz.) can apricot nectar
1 tbsp. cornstarch
1/4 tsp. black pepper

Sprinkle meat with salt. Top with sausage. Roll and tie the roast. Put bacon slices crosswise over the roast. Bake uncovered at 325 degrees for about 2 1/2 hours. Mix soy sauce, vinegar, molasses and pepper. Baste meat during second half of baking.

In a saucepan mix apricot nectar and cornstarch. Cook and stir until thickened and bubbly. During the last 10 minutes baste meat with some of the apricot mixture. Remove strings from meat. Spoon additional apricot mixture on lamb. Serve remainder of apricot sauce with meat.