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Start with a fresh leg of lamb.  A fifteen pound leg will serve fifteen people.

• 3 to 5 medium cloves of fresh garlic
• salt
• pepper
• garlic powder
• 15 lb leg of lamb (a smaller leg may be used)

Preheat oven to 400 degrees.

Peel and slice garlic cloves in half.  Make enough cuts about 1/2 inch deep in lamb leg and insert pieces of garlic.  Salt and pepper leg.  Sprinkle with garlic powder.  Place lamb, fat side up in open roasting pan.  Put pan in oven for 15 minutes; reduce heat to 325 degrees. 

Roast for 1 1/2 to 2 1/2 hours.  Check temperature with meat thermometer

• Rare 140 degrees
• medium 160 degrees
• well done 170 degrees

Let rest 15 minutes before carving

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Place leg of lamb on cutting board or warm platter with leg or shank bone to your right. Using a fork to anchor the meat, and holding the knife in a slanting position almost parallel to the surface of lamb, make a 1/4 inch thick slice about a third of the way along the leg toward the shank end. Remove slice.  Cut the next slice 1/4 inch farther toward the large end and cut parallel to the bone.  Continue cutting slices until you reach the bone.  After removing the top slices, turn the leg slightly and carve the sides in long slender slices.

Store bought mint jelly goes well with lamb.