1 whole leg of young spring lamb
1/3 cup soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon minced onion
1 clove garlic, minced
1 large onion, sliced
1 large carrot, sliced

Remove lamb from refrigerator 3 hours before cooking. Remove all fat. Also remove fell (the thin, clear, brittle film).

Combine soy sauce, Worcestershire, onion and garlic; let marinade sit for 1/2 hour.

Brush lamb with marinade every 15 minutes for 1 hour.

Bake lamb in 325 degree F oven, over bed of onions and carrots, until pink (140 degrees F on meat thermometer). Baste frequently with marinade. Remove from oven and keep warm. Deglaze pan, thicken with strained vegetables and serve sauce separately.