5-6 lb. leg of lamb
2 tbsp. dry mustard
2 tbsp. cider vinegar
1/2 c. brown sugar, packed
12 oz. ginger ale
Seasoned salt, such as Lawry's or Durkees)

Preheat oven to 400 degrees. Brown and sear lamb for 20 minutes. Drain off all fat. Season lamb with seasoning salt. Mix mustard, vinegar, brown sugar, and ginger ale in bowl. Pour about half over lamb and roast at 350 degrees. Baste often with remainder until all is used. Roast 3 hours. Makes a tasty sauce which is good on rice.