1 lean boned ½ lamb leg joint -either buy boned or ask your butcher to remove the bones

5 sprigs fresh rosemary

1 tbsp Garlic Infused Oil

150ml/¼pint white wine

Salt and freshly milled black pepper


Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.

Place the flat joint into a dish and add the rosemary, garlic oil  and seasoning.

Rub into the lamb then pour over the white wine.

Cover and leave to marinade in the fridge for 1-2 hours. Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat.

Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.

Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.

Serve cut into large chunks with potatoes and salad.

Recipe adapted from: Good Food

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