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1 leg of lamb (6 to 8 lb.)
dry white wine
1 tsp. celery seed
1 tsp. thyme
1 tsp. rosemary
1 lb. fresh mushrooms
1/2 c. soy sauce
3 Tbsp. rice polishings

Have your butcher skin the leg and remove lower bone
(this is not necessary but it helps at carving time)! Roast
meat on a rack in a shallow pan at 300 degrees for one hour. Drain
fat and pour 1/2 cup each wine and water over lamb. Insert
meat thermometer. Sprinkle with seasonings. Continue baking
at 250 degrees until thermometer registers degree of doneness you
like. Baste every half hour with 1/4 cup each wine and water.
About 1/2 hour before roast is done, add whole mushrooms and
soy sauce blended with rice polishings. Add another 1/4 cup
each of wine and water and roast until done. Serve sliced lamb
with mushrooms and wine gravy. This is my family's favorite

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