Dining in the Holy Land - 2000 Years Ago- Roast Lamb

3 Tbsp. chicken fat 1 leg of lamb salt, pepper and paprika to taste 1 clove garlic, crushed 2 cups chicken stock 2 Tbsp. vinegar 3 slices smoked goose breast 2 sprigs parsley 2 - 3 garlic cloves, whole 1 bay leaf juice of 1 lemon 1/4 tsp. each rosemary, oregano, ground cumin and paprika

Rub the lamb well with the chicken fat and then sprinkle generously with salt, pepper and paprika. Rub in the crushed garlic, transfer to a roasting pan and roast for 15 minutes in an oven that has been preheated to 210 degrees Celsius (410 Fahrenheit), turning once.

While the lamb is roasting, combine the remaining ingredients in a saucepan and bring to the boil. Reduce the oven temperature to 180 degrees Celsius (350 Fahrenheit), pour over 1/2 cup of the liquids and continue roasting, allowing about 35 minutes per kilo and basting every 10 minutes with more of the liquids. When the roast is done, remove to a platter to keep warm. Transfer the roasting pan to the top of the stove and bring to a boil, scraping the sides and bottom of the pan. Season this gravy to taste with salt and pepper and serve in a sauceboat. (Serves 6 - 8)