• 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.