Routine: Put roast into oven.

One hour before roast is ready, place peeled potatoes around it. Open canned peas and put into pan to heat, or if fresh peas are used drop shelled peas into vigorously boiling salted water and cook until tender. Arrange cheese and crackers on dish. Arrange fruit on plate. Make gravy.

Roast Leg Of Lamb

Select a four-pound leg of lamb. Wipe with a damp cloth, then rub well with salt and pepper and dredge with flour. Set on a rack, skin side down, in an open roasting pan and put into a hot oven (500º) to sear until nicely browned, about twenty minutes. When browned, turn heat down to moderate (350º) and bake, allowing twenty minutes to each pound. When roast is done, remove from pan. Add water or milk and stir in enough flour thickening to make a gravy. Season with salt and pepper if necessary.

Browned Potatoes

One hour before the roast is done pour in one half cup of hot water. Surround the roast with small peeled potatoes. Allow to bake, turning them until they brown on all sides. When done, remove to a platter with the meat, and make a gravy with what is left in the roasting pan.