1 partially boned leg of lamb, about 5 1/2 lbs.
1/2 lb. ground veal
1/2 lb. ground cooked ham
1/2 c. fine dry bread crumbs
1/2 lb. fresh mushrooms, finely chopped
1 egg
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 sm. clove garlic, crushed
1 tbsp. Worcestershire sauce
1 tbsp. orange marmalade

Ask the meat man to bone a leg of lamb, leaving about 3 inches of shank bone in place so roast will retain its characteristic shape.

Heat oven to 325 degrees. Mix ground meats, bread crumbs, and remaining ingredients. Pack tightly into lamb leg. Secure opening with skewers and string or cover leg with aluminum foil and tie with string. Place fat side up on rack in shallow pan.

Bake 30 to 35 minutes per pound. Let lamb stand about 10 minutes before carving. 12-14 servings.

Lamb roast with a stuffing marvelously flavored with oregano, garlic and orange marmalade. Gourmet!