Select a 4 to 5 lb. leg of lamb and have butcher remove muscle. Wipe the leg with a damp cloth and rub thoroughly with salt. Place in open roaster in oven and sear on all sides. Make a sauce of the following ingredient.

1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/4 c. finely chopped green pepper
1/4 c. vinegar
1/4 c. tomato ketchup
1 tbsp. Worcestershire sauce
1 tsp. French mustard
1 tsp. ground ginger
Pinch of pepper

Cook in a boiler, adding a small amount of water, or needed, and thicken to sauce consistency. Pour over leg of lamb and cover the roaster. Cook not less than 30 minutes per pound in 350 degree oven and baste frequently. When done remove cover and brown more if desired but continue to baste with sauce.