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LOCATION: Recipes >> Outdoor Cooking >> Leg Of Lamb 02

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Leg of Lamb

Get a whole leg of lamb and have the butcher butterfly it and remove
the bone. Don't have it tied just yet. Generously coat the inside
with rosemary, sage, garlic, and cayenne pepper. Cut 2 or 3 small
onions into halves and lay them inside with a full stick of butter
or margarine. Now tie the whole thing together with cotton butcher's
twine. Rub the outside of the tied meat with more of the same spices
(or feel free to improvise). Let it sit in the refrigerator overnight.

Place on the rotisserie and let it spin over medium heat for 2-1/2
to 3 hours. Watch for clear juices to start running off the meat,
that means it's done. You can baste with 1/2 clear apple juice and
1/2 water mixture occasionally as well to keep the meat moist.

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