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- 1 baby lamb (about 8 lbs.)
- 12 strips bacon
- 3 large tart apples
- 6 cloves garlic
- 2 whole cloves
- 1 large onion, sliced
- Salt and pepper to taste
Have lamb cleaned, dressed, and split for stuffing. Rub lightly, inside and out, with salt and pepper. With point of sharp knife make 3 small openings on each side of the lamb’ insert small pieces of bacon and garlic. Stuff lamb with three whole peeled apples, 4 strips of bacon, and 2 whole cloves.
Sew or skewer to prevent stuffing from falling out.
Place lamb in Roasting pan; put balance of bacon strips and onion over it; brown in hot oven about 30 minutes.
Baste frequently until whole lamb is golden brown. Then lower heat; roast about 1 ½ hours or until tender.
Baste occasionally. If pan becomes dry, add a little water.
If preferred, lamb may be broiled over charcoal on a spit.