Serves: 4-6

Preparation time: 15 minutes
Cooking time: Approximately 40 minutes plus marinating time
Oven temperature: Gas mark 7, 220°C, 425°F


1 lean boned ½ lamb leg joint – either buy boned or ask your butcher to remove the
bone OR buy boned shoulder lamb joint
5 sprigs fresh rosemary
3 cloves garlic, peeled and crushed
Salt and freshly milled black pepper
150ml/¼pint white wine


1.Take a lean boned lamb leg joint or use a boned and rolled shoulder joint, remove the string and lay flat.

2.Place the flat joint into a dish and add the rosemary, garlic and seasoning. Rub into the lamb then pour over the white wine. Cover and leave to marinade in the fridge for 1-2 hours.

3.Remove from the marinade and thread metal skewers criss-crossing through the meat to keep flat. Cook on a lidded or covered barbecue - place flat onto the barbecue grid not too close to the coals, turning frequently for about 35-40 minutes.

4.Alternatively place directly onto the shelf in a preheated oven (place a tray underneath to catch the drips) for about 35-40 minutes until browned on the outside and still a little pink in the centre.

5.Serve cut into large chunks with potatoes and salad.