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Buckingham Glazed Leg of Lamb

8 lb Leg of lamb
1/2 ts Salt
1/4 ts Pepper
1/2 c Red currant jelly
1/2 c Dry sherry
1/2 c Ketchup
1 ts Dried marjoram


Sprinkle the lamb with salt and pepper, and place on a shallow roasting pan.


Bake at 325F for 1 1/2 hours.


Combine the jelly and the remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until the jelly melts. Refrigerate 1 cup of the jelly mixture.


Score the lamb at 1-inch intervals, and brush lightly with the remaining jelly mixture. Bake, basting every 15 minutes, for one additional hour or until a meat thermometer registers 160F.


Slice and serve with the reserved jelly mixture.


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