- 16 fluid ounces barbecue sauce
- 1 leg of lamb, weighing approximately 6 pounds
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
Directions See How It's Made
- In a non-metal pan, spread prepared barbecue sauce over boned, butterflied lamb, and season with garlic powder, pepper, and salt.
- Cover and refrigerate overnight, turning twice.
- Grill 8" to 10" from hot coals in pan for about 2-1/4 to 2-1/2 hours, turning often and basting with the sauce often.