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Roast Leg of Lamb, Mint Sauce

Procure a medium-sized, tender leg of lamb, from five and a half to six pounds. Season with a tablespoon salt and half teaspoon white pepper, well rubbed all around. Place the leg in a roasting pan, pour in three tablespoons hot fat and three tablespoons cold water. Place in a hot oven to roast for one hour and twenty minutes, taking care to baste it quite frequently with its own gravy. Remove it, dress on a hot dish, skim the fat from the surface of the gravy, then strain the gravy over the leg. Decorate with a little watercress and serve with mint sauce separately.