1 leg of lamb
2 garlic cloves, cut in slivers
1/2 tsp. each of rosemary, sage and thyme
2 c. dry white wine
1 c. soy sauce

Trim roast, wipe with dry cloth. Make several small slits all over. Insert garlic slivers and rosemary in slits. Rub lamb with sage and thyme. Place in oven bag. Combine wine with soy sauce, pour over lamb and tie bag. Allow to stand several hours at room temperature or overnight in refrigerator turning occasionally. Roast in 350 degree oven. Cook approximately 30 minutes per pound. Skim off fat and serve juices on side.