1 (5 or 6 pound) leg of lamb
2 medium size oranges
1 can whole cranberry sauce
1 cup orange juice
2/3 cup melted butter
1/2 teaspoon ground ginger
2 teaspoons salt
1/4 teaspoon pepper

Rub lamb with salt and pepper. Place lamb, skin side down, on a rack in a shallow roasting pan.

Combine in a saucepan the cranberry sauce, orange juice, ginger, and simmer over low heat for about 8 minutes, stirring often to prevent sticking. When this mixture is well blended, spoon half of liquid over the lamb. Roast lamb at 325 degrees F, allowing 45 minutes cooking time per pound. Every 30 minutes baste with melted butter and drippings until tender and brown. Pour remainder of cranberry-orange liquid over lamb and serve with a garnish of orange wedges and cranberries.