Heat in roasting pan or covered dish 1 tablespoon oil, add and brown well on all sides over high heat 5 pound leg of lamb, continue for 10 minutes to brown meat, adding 1 teaspoon salt, 1 teaspoon pepper, crushed clove of garlic, 1 teaspoon rosemary.

Sprinkle lamb with 2 teaspoons flour and press into the meat with back of wooden spoon, add 1/2 cup vinegar (preferably wine), 1/2 cup water. Cover and cook over low heat or in the oven for 2 hours or until meat is tender. For an added continental flavor add 2 chopped anchovies in gravy.

ROAST LAMB:

Piece of lamb leg, loin, etc. Wipe with damp cloth, season with salt and pepper, dredge with flour, cut narrow gashes in the sides with a skewer and place in them slivers of garlic. Place fat side up in slow oven at 300 degrees.