| How To Cook: |
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1. Thaw lamb in refrigerator overnight if frozen. Remove fell (outer skin); trim any excess fat. Place leg, round side down, concave side on top.
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2. Insert a small sharp knife along side exposed bone at top. With short strokes, cut along this bone, and cut meat down to the joint.
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3. Begin again from top and release meat from other side of bone. With knife tip, follow the curve of the bone socket and release meat.
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4. Make a slit along shin bone to free remaining meat from both sides, and then lift out bone. (Save the bone and any scraps for soup.)
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5. Combine remaining ingredients in a large bowl; mix well. Add lamb, refrigerate overnight, turning often.
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6. Grill lamb over hot coals 30 to 40 minutes, or until meat is cooked to desired doneness; turn several times and baste with remaining marinade during cooking.
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