Roast Leg of Lamb a La Russe(Makes 8 to 10 Servings)

Have butcher bone the lamb or do it yourself.

Peel fell from lamb and trim off any fat.

Sprinkle lamb out flat on waxed paper on kitchen counter.

Sprinkle with salt, pepper and lemon rind. Sprinkle with the lemon juice and, with your hands, massage juice into meat.

Roll them up jelly-roll style and tie at 2-inch intervals.

Combine onion, carrots and celery and spread over the bottom of a large, shallow roasting pan.

Place rolled lamb on vegetables.

Pour bouillon over meat and vegetables.

Roast, uncovered, at 325° for 2 to 2 1/2 or 2 3/4 hours, depending on degree of doneness desired.

Baste frequently with pan juices. Transfer lamb to a heated platter and keep warm in a low oven (150° to 175°).

Bring pan juices and vegetables to the boiling point and skim off all grease.

Purée in a blender or food processor or push through a sieve.

Return to pan and add 1/2 to 1 cup white wine depending on consistency of the gravy you prefer.

Bring quickly to the boiling point, stirring constantly and cook for 1 minute. Carve lamb and place on a heated deep platter.

Spoon a little of the gravy over the meat and pass the rest in a sauce-boat, or if there is little gravy, spoon it all over the meat.