6 to 8 lbs. leg of lamb
8 to 10 cloves garlic
4 tbsp. Worcestershire sauce
1 tsp. coarse black pepper
1 c. coarse ground mustard
1/2 c. dark brown sugar
3 tbsp. beef bouillon
1 c. sherry or burgundy
1/2 c. bread crumbs
8 to 10 whole bay leaves

Preheat oven to 350 degrees. Trim excess fat from lamb and slit fat in 10 or 12 places. Cut 4 or 5 garlic cloves in half lengthwise and insert in slits. Place meat on roasting rack in a covered roasting pan. Combine Worcestershire sauce, pepper, bouillon, sugar, and wine; warm slightly to mix. Add half of mustard to this mixture. Take remaining half mustard and mix with bread crumbs. Cover meat with sauce and then smooth on mustard-crumb mixture. Place bay leaves on top. Cover and roast 1 hour. Combine remaining ingredients for basting. Uncover and continue cooking until internal temperature is 170 degrees (about 1 1/2 hours), basting frequently.