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1
Have butcher bone the lamb or do it yourself.
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2
Peel fell from lamb and trim off any fat.
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3
Sprinkle lamb out flat on waxed paper on kitchen counter.
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4
Sprinkle with salt, pepper and lemon rind. Sprinkle with the lemon juice and, with your hands, massage juice into meat.
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5
Roll them up jelly-roll style and tie at 2-inch intervals.
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6
Combine onion, carrots and celery and spread over the bottom of a large, shallow roasting pan.
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7
Place rolled lamb on vegetables.
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8
Pour bouillon over meat and vegetables.
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9
Roast, uncovered, at 325u00b0 for 2 to 2 1/2 or 2 3/4 hours, depending on degree of doneness desired.
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10
Baste frequently with pan juices. Transfer lamb to a heated platter and keep warm in a low oven (150u00b0 to 175u00b0).
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11
Bring pan juices and vegetables to the boiling point and skim off all grease.
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12
Puree in a blender or food processor or push through a sieve.
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13
Return to pan and add 1/2 to 1 cup white wine depending on consistency of the gravy you prefer.
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14
Bring quickly to the boiling point, stirring constantly and cook for 1 minute. Carve lamb and place on a heated deep platter.
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15
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.
