Instructions: Preheat oven to 450 degrees. Rub leg of lamb with salt and pepper. Insert small slivers of garlic near the bone and roast the leg for 15 minutes. Reduce oven temperature to 350 degrees and cook for about 1 3/4 hours. Pour off all juice and fat from roasting pan into a bowl. Add 2 or 3 ice cubes to congeal the fat rapidly and when all of it has gathered on the ice cubes, carefully remove them.

Return meat to the roasting pan and pour the white wine over it, then the de-greased drippings. Add raisins and chestnuts. Roast meat 1 more hour in a moderate oven, basting frequently with juices in the pan.

To serve: Carve enough slices for the first serving and pour the sauce with the raisins and chestnuts over the slices and around the leg. Serve with red currant jelly, if desired.

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