Roast Lamb Leg
Roast Lamb Leg: Select a lamb under one year old, remove the leg, and make diagonal slashes on both sides. Place it on a charcoal grill, turning it over to roast evenly while brushing on seasonings. Roast over low heat—avoid high flames or direct fire. When the leg turns deep brown and starts oozing oil, it's ready to eat. (Tip: When choosing to barbecue lamb, pick a well-marbled one.)
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