Leg of Lamb

Trout Bum

Ingredients

• 1 Leg of Lamb Roast	• &#189 tsp Sage
• 3 Tbs Floor	• &#189 tsp Marjorm
• 2 Tbs Olive Oil	• &#189 tsp Pepper
• 1 Tbs Salt	• &#189 tsp Thyme
• 2 Clove Crushed Garlic
• &#189 tsp Ginger

Instructions

Mix ingredients into a paste.
De-bone the roast and flatten it.
Spread ½ of the paste onto the flattened roast.
Roll up the roast into a sausage shape and tie off every 1 in. or as required to hold shape (more is better when it comes to serving).
Spread the remaining paste on the outside of the roast.

Cook indirect over plate sitter, etc. at 350 degrees until done.
About 1 hour for a 4 lb. roast.
Do not over cook medium to medium rare is best.

Notes

Number of Servings:

Time to Prepare: