Place roast in a pan on a rack. Mix seasonings with flour; add water and blend. Spread over roast. Cook,uncovered, in a 300F oven 35 min. per lb. or 3 1/2 hours. In the last hour spread with the mixture of jelly and hot water. Baste every 15 minutes.

Remove roast from pan and keep warm.

Add a little water to the pan juices and collect "goodies" from the pan. Remove to a measuring cup ;then skim most of the fat from the top. Serve the remaining sauce,warm, with the lamb.