• 1 leg of lamb, deboned & butterflied
• (A 6 pound leg of lamb will yield 4-5 pounds trimmed meat)
• For the marinade:
• 1 cup olive oil
• 1/3 cup lemon juice
• 1 tablespoon of dried rosemary, crushed
• 1 teaspoon of oregano
• 1/4 cup dry Sherry
• 2 cloves garlic, skins removed
• Salt and pepper to taste

Mix all ingredients together and marinade for up to 24 hours. Take out of fridge at least 2 hours before cooking. Once at room temperature cook on braai for 45 minutes for rare, or 50-60 minutes for medium. Once cooked, rest for at least 15 minutes before slicing.