Butterflied Roast or BBQ Leg of Lamb

Note: you can roast this in your oven, or on a BBQ with a lid (a Weber) using the indirect cooking method.

Combine the Worcestershire sauce, vinegar, crushed garlic, olive oil and chopped rosemary in a large zip-loc bag or a ceramic dish. Place the lamb in the bag/dish, put it in the fridge and allow to marinate for at least an hour. All day is good (turn over a few times).

Preheat the oven, or the BBQ.

Spread the lamb out flat on the grill, baste with some of the leftover marinade and put the lid on the BBQ. Cooking time depends on the size of the lamb but about half an hour is good (because the leg is thicker in some parts, there will be some pink and some well-done lamb.)