Danish Style Roast Lamb

Remove the fell and sprinkle with salt and pepper. Cook in a shallow pan for one hour at 350 F, then drain off the fat. Combine an onion, a carrot and a stick of celery, all thinly sliced, with a bay leaf and 1-1/2 cups of beer and pour over the roast. Return to oven and cook at same temperature for about 2-1/4 hours, basting frequently. Strain the gravy and thicken. (garnish with cooked pepper, squash rings, orange slices and mint jelly. Strain the gravy and thicken. (garnish with cooked pepper, squash rings, orange slices and mint jelly.