Leg of lamb (average is 6 1/2 lbs.)
1 c. drippings from cooked lamb
1/2 c. chili sauce (or 6 oz.)
1/2 c. tart jelly (crab apple, mint, currant)
1 tbsp. Worcestershire sauce

Cook lamb in foil at 325 degrees for 30 minutes per pound. Pour juice halfway through cooking time and again at end. Put in freezer so fat will rise. Take off fat before making sauce. I always double sauce recipe even if I don't have 2 cups of drippings.

Sauce: Mix all ingredients in small saucepan. Stir until well blended. Allow to boil up once. Serve hot with roast potatoes.