1.75 – 2kg leg of lamb carvery leg or boned.
¼ cup lemon juice
3 – 4 strips of lemon rind, chopped
½ cup Olive Oil
a handful of oregano leaves, washed, destalked and chopped
1 teaspoon of maldon sea salt
freshly ground pepper
1 cup white wine

Place lamb in a large non corrosive dish and pour lemon juice over, turning lamb to coat. Combine oil, oregano, salt and black pepper in a small bowl and mix well. Using a spoon or your hand rub the inside cavity of the lamb as well as the outside. Cover and refrigerate for 24 hours.
Transfer lamb to roasting pan, spoon over any herb mixture and juice left in dish, then add white wine. Truss the lamb with string to hold it into shape.
Place lamb on a rack in the roasting dish and then bbq with the hood down for at least 30 minutes per 500g of meat.
If you don’t have a hooded bbq simply place meat on the grill and you may need to cover with a little tinfoil to hold the moisture in.
Remove lamb from roasting pan and rest in a warm place for 15 minutes before carving. Served with 362 GRILLHOUSE Chilli Beetroot Relish or Wild Country Roast Tomato & Wild Oregano Brushetta Spread and grilled vegetables.