5 to 6 lb. leg of lamb
Salt & Watkins pepper
Watkins garlic seasoning, if desired

Do not have fell (parchment-like skin on outside of leg) removed from roast. Season and place skin side down on a rack in an open roasting pan. Insert meat thermometer so that the bulb reaches the center of the thickest part of the leg but not so it rests on either fat or bone. Do not add water. Do not cover. Roast in a 325 degree oven until the thermometer registers 180 degrees, allowing 30 minutes per pound for cooking. Serves 10 to 12.