Mustard-Coated Lamb Roll

Ingredients

4 1/2 to 5 pounds boned rolled leg of lamb
1/3 cup Dijon-style mustard
1 tablespoon soy sauce
1/4 teaspoon garlic salt
1/4 teaspoon ginger
1 teaspoon rosemary
1 tablespoon Roberts Butter, melted

Preparation

Place meat on a rack in roasting pan. Mix together mustard, soy sauce, garlic salt, ginger, rosemary and melted butter. Spread mixture over roast, coating completely; allow to stand at least 1 hour. Insert a meat thermometer into largest muscle and bake at 325° until thermometer registers 175° to 180°, about 30 minutes per pound.

Yield: 10 to 12 servings

Notes:

The term "lamb" refers to animals that are less than 1 year old. Spring lambs are young lambs slaughtered between March and September. Mutton is meat from sheep older than 2 years of age. Yearling mutton may be found in some areas and refers to sheep between 1 and 2 years of age.

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.