1. De-bone the Leg of Lamb. This is easily done with a small (very sharp) knife - be careful not to cut yourself while doing the de-boning. This is a surprisingly easy thing to do I have disciovered.
2. Cut deep slits in the leg and push a clove of garlic deep into the meat.
3. Basting in olive oil making sure that the entire joint is well covered in the oil.
4. Place a sprig of Rosemary into each of the grooves as well. Leave the stalk of the Rosemary sticking out of the meat.
Having prepared the fire in a Webber Barbeque (also called a Kettle Barbeque or Braai in the USA and South Africa) cook using the indirect method for approximately 1 hour depending on how big the joint is and how you like your lamb cooked. If you prefer well cooked meat you should cook it for up to 1 and a half hours.
Although deboning the leg is not difficult you could ask your butcher to do it for you, he will be only to happy to do so and it will save you time later on.
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