- 1 leg of lamb boned and butterflied
- One large plastic container with a lid (marinating dish)
- 375ml bottle of Glasseye Creek Wild Meat Sauce
- Juice of 1 lemon
- zest of one Lemon
In the dish mix together all ingredients. Add the lamb.
Coat the lamb thoroughly with the mixture. Seal lid and place in the fridge for 3 days.
Remove from the fridge turn the dish upside down and place back in the fridge for 4 days.
Heat BBQ to a moderate temperature place the marinated lamb (spread out) on the BBQ and cook to desired state of yummyness
Serve with potato salad and a cold beer.