At an early hour in the morning the family was assembled and a portion of Scripture was read from the Old Testament, which was followed by a hymn and a prayer, in which thanks were offered up to the Almighty for preserving them during the silent watches of the night, and for His goodness in permitting them to meet in health of body and soundness of mind; and, at the same time, His grace was implored to defend them amid the dangers and temptations of the day – to make them faithful to every duty, and enable them, in all respects, to walk worthy of their Christian vocation… In the evening, before retiring to rest, the family again assembled, the same form of worship was observed as in the morning, with this difference, that the service was considerably protracted beyond the period which could be conveniently allotted to it in the commencement of the day (Lyman Coleman).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Meats	Cantonese	Lamb, Breads, Muffins & r	8	Servings

INGREDIENTS

3	lb	Leg of lamb, trimmed of all
		Fat — boned
1/2	c	Hoisin sauce
2	tb	Dijon mustard
2	tb	Ketchup
2	tb	Honey
1	tb	Soy sauce
1	ts	Chinese chili paste
1	ts	Black pepper — freshly
		Ground
2		Cloves garlic — minced
1	tb	Ginger root — minced

INSTRUCTIONS

Cut lamb open so meat lies as flat as possible; trim all fat.
Combine remaining ingredients and smear over lamb.
Preheat barbecue and grill lamb for 10 to 15 minutes per side, depending on
thickness,  If you are roasting, preheat oven to 400 degrees F. Preheat
baking sheet brushed lightly with vegetable oil.  Place lamb on hot pan and
roast for 30 to 40 minutes.  Meat should register about 130 degrees F on
meat thermometer.
Allow meat to rest for 5 to 10 minutes before carving.  Carve in thin
slices against the grain on diagonal.
Recipe By     : Bonnie Stern, Simply Heartsmart Cooking
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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