7-8 lb. leg of lamb, boned by butcher
1 (7 oz.) pkg. seasoned stuffing mix
3/4 lb. mild pork sausage
1/4 c. chopped parsley
2 pimentos, chopped
1/4 c. minced onion
About 2 c. beef or chicken stock, boiling hot (use a 10 oz. can plus water to total 2 c. or 2 bouillon cubes dissolved in 2 c. boiling water)
Lg. clove garlic, cut in slivers
Juice of 1/2 lemon