1 (5 to 6 lb.) leg of lamb
4 to 5 cloves of garlic, each split in half
2 tbsp. finely snipped parsley
2 tbsp. cooking oil
1 tsp. salt
1 tsp. dried oregano
1/2 c. cranberry juice cocktail
1/2 c. water

Wash the meat. Make small slits in meat with the tip of sharp knife and insert slivers of garlic and parsley. Rub well with salt, oil, oregano and basil. Place meat in a roasting pan (fat side up) that has been lined with aluminum foil. (Make sure there is enough foil on the side so that it can completely cover the meat.) Pour cranberry juice and water. Cover meat completely with foil.

Bake 2 1/2 to 3 hours at 350 degrees. Time will depend on the size of the leg of lamb. Baste with the juices during the last hour. Uncover and baste during the last 20 minutes. Roast is done when meat pulls away very easily from bone. Allow to set about 10 minutes before serving.