Prick
leg all over with a fork. Marinade the leg in a mixture of
salt, red chilli powder, ginger and garlic pastes, mace and
cardamom powders and lemon juice. Set aside for 2 hours.
Pour
the vinegar and rum over the lamb. Place leg on a baking
tray and pour over 1 litre/4 cups water. Bake in an oven at
350 ºF for 1 1/2 hours turning the leg two or three times to
ensure it cooks evenly. Once water dries out remove from
tray. Baste with oil and grill till well done all over.
