Title: Robert goulet's leg of lamb
 Categories: Canadian, Lamb
      Yield: 8 Servings
 
      8 lb Leg of lamb
      2    Cloves garlic -- slivered
    1/2 c  Butter
    1/2 ts Rosemary
      1    Lemon
     12    Pearl onions
           Salt & pepper
 
  Wash and dry the lamb. Make incisions and stuff with slivers of
  garlic; place in roasting pan. Melt butter in a saucepan, add
  rosemary and squeeze the lemon and spread the mixtureover the lamb in
  roasting pan. Bake at 325~ for 2-1/2 to 3 hours. Serve with
  
  From the recipe files of Carole Walberg