Leg of Lamb or Lamb Shoulder

 Ingredients •Leg or shoulder of lamb (a per 2-4 people depending on the size) • 2 garlic cloves, sliced •1/4 cup olive oil •1/2 cup white wine •2 Tbs rosemary •2 Tbs thyme 2 Tbs sage.  Preparation Pierce the lamb with a knife, and insert garlic or mince garlic and massage into lamb.   Marinate overnight in olive oil, wine, rosemary, thyme and sage  in the refrigerator.

Cooking Fire or your oven until hot, and then let the heat fall to a low to moderate temperature, roughly 350-400ºF.  If you have fired your oven for a longer period (90 minutes or more), rake out the coals to allow the temperature to keep falling. If you do not have enough retained heat in the oven, you can leave a small fire, or coals at the start of cooking.

Place the lamb in a presoaked terracotta dish (dish emersed in water for 30 minutes) and add some fresh rosemary. Dish should always be placed in a cold oven and warmed with the oven.   Cooking Hint: You can  place some fresh rosemary in the oven. It adds some spice to the air and the food. Roast for approximately 30 minutes per pound for medium-doneness.