1 leg of lamb
1/2 c. dry sherry
1/2 c. currant jelly
1/2 c. ketchup
1/2 tsp. marjoram leaves
Optional:
Small parboiled potatoes
Gravy, add flour & water, bring to boil until thickened

Salt and pepper lamb. Heat and stir all ingredients. Brush over lamb and continue during roasting. Add small parboiled potatoes to pan if desired. Makes excellent gravy or natural juice.