Leg of mutton wash, Pat dry with paper towel. Lubricate the leg with the marinade, make a few incisions in the meat is small, so that the meat is marinated well, to put in the package, the package is not tightly closed, let the meat "breathes" and remove to marinate overnight in the refrigerator.

Dress the meat on a spit,

to turn on the grill in the oven, put the spit in the oven, turn on the motor to the spit spinning. Bake an hour or an hour-twenty, periodically lubricate with a mixture of olive oil and lemon juice.

The meat is tender, juicy (and completely not damp, let the extracted juice does not bother You), if you overdo in the oven will dry.

Served with vegetables, baked in the oven, and cold beer. Some useful information on cooking lamb in the oven to get the crispy crust, begin to bake in a very hot oven, then turn down the temperature. Cooking time lamb is listed in all textbooks on cooking – juicy pink meat will turn out in a preheated 230 °C oven, if the total cooking time will be 20 minutes for each kilogram of body weight (multiply by 4-5 kg approximate weight of a standard lamb leg). If you prefer your meat rare, can reduce the time to 12-15 minutes. And finally, if you don't like raw meat, increase the time to 40-45 minutes per kilogram, only after 5-10 minutes the temperature a little heat – 180 °C would be sufficient. If the meat starts to burn, just cover it with foil so that the air can circulate freely (but do not wrap the lamb in foil – the meat will not fried and stew).[b] Remember one thing – in any case it is not recommended to overcook lamb meat, on this account, there is a saying: "Eat beef blood, and a lamb – bleating".[/b] check Readiness of the meat by piercing with a fork and pushing: if the juice is red – so the meat is still raw, if the light – can bring to the table. And don't forget every 10-15 minutes to baste the leg eye-catching juice to its surface always remained moist. If juice is not enough, you can pour a little hot broth or water.

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