Scented with Rosemary and Lemon Oil
Serves 20

Ingredients

• 8kg (typically) Welsh lamb
• 12g salt
• 12g ground black pepper
• 60g garlic, finely chopped/paste
• 4g rosemary, finely chopped
• 3 lemon rinds, finely grated & juiced
• 30ml olive oil

Method

   1. Season lamb with salt and black pepper.
   2. Mix garlic, rosemary, lemon rind and lemon juice with olive oil to make aromatic oil.
   3. Rub lamb with aromatic oil ensuring good seasoning has been applied. Allow to marinade for 6-12 hours.
   4. Mount lamb on to the spit and set to roast, allow 30-35 mins per kg and add an extra 30 mins on lowest setting for well-done.
   5. Baste lamb during cooking with marinade mixed with dripping juices.
   6. Rest lamb after cooking for 20-30 mins before carving.

To serve

Serve with freshly tossed green salad.