1 (12 to 14 lb.) leg of lamb
2 sticks butter
1 lg. onion, chopped
3 c. soft bread crumbs
1/2 c. celery, chopped
2 tsp. salt
2 tbsp. parsley, chopped
1/8 tsp. pepper
2 tbsp. sage
1/4 c. water
2 tsp. garlic powder
2 tsp. cornstarch

Before cooking, make at least 25 (1 1/2 inch) holes in lamb with bottom of meat thermometer. Mix all ingredients together except lamb and boil for 5 minutes over medium heat, stirring constantly. Salt and pepper leg of lamb. Fill each of the 25 holes with the boiled stock and place lamb in a double-strength turkey bag. Close very tightly and bake in oven at 350 degrees about 5 hours. Serves 6 to 8. Serve with LAMB-MUSHROOM DRESSING.

DOTTIE'S LAMB-MUSHROOM DRESSING:

6 c. prepared corn bread
4 c. biscuits or white bread, crumbled
2 med. onions, finely chopped
1/4 c. fresh garlic, diced
5 eggs, well beaten
1 c. celery, chopped
1/2 c. butter
1 1/2 tbsp. salt
1/2 tsp. pepper
1 tbsp. sage
2 chicken bouillon cubes, dissolved
1 can cream of mushroom soup
1 c. fresh mushrooms, sliced