• 7 pound leg of lamb
  • Salt
  • Pepper
  • 1 bottle chili sauce
  • 6 tablespoons Worcestershire sauce
  • 4 tablespoons vinegar
  • 4 large onions, finely chopped
  • 3 or 4 green peppers, finely chopped
  • 1 clove garlic, mashed (optional)
  • 1 tablespoon thyme
  • 3 cans beef stock
  • Directions

    Mix together the chili sauce, Worcestershire, vinegar onion, green pep per, garlic, thyme and beef stock. Season the lamb with salt and pepper and place in a roasting pan. Pour the combined mixture over the lamb and roast at 325 degrees, covered, for 2½ to 3 hours, depending upon the size of the lamb. Baste frequently. Remove lamb from roasting pan. Remove fat from the sauce. If desired, the sauce can be put in a blender and blended until smooth. Serve the sauce with slices of the lamb. This can be prepared in the morning. Leave the lamb at room temperature, then reheat in the oven before serving.

    Serves 8

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