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Basque Barbecue Leg of Lamb

Provided by:

Carmen Auza

Ingredients:

Lamb

Directions:

Basque Barbecue Leg of Lamb 1 6 to 7 pound leg of lamb or 1 whole lamb MARINADE: 4 tablespoons salt 1 teaspoon pepper 5 cloves garlic, put through press ½ salad oil or pure cottonseed oil 2 large lemons, juiced The day before, mix all marinade ingredients. Place in a pint jar and shake well. Remove excess fat from lamb without breaking the parchment-like fell, leaving a little fat in order to enhance flavor. Using a small brush, spread surface of meat well with marinade. Place lamb in a large pan, cover, refrigerate overnight or for 24 hours. Baste occasionally with marinade. FOLLOWING DAY: Remove meat from refrigerator at least 40 minutes before cooking time, in order to bring to room temperature. Heat coals. Either lay leg of lamb on grill or place on a spit. Turn meat over every 15 minutes. Cook to desired doneness. Transfer meat to a pan and let rest for 10 minutes before carving. (Resting meat makes it firm and easier to carve.) Total cooking time: approximately 21/2 hours. Serves 8 to

Where You Can Buy Ingredients:

Farm Name	Owner Name	Address	Details
A Bar H Farm	Anya Owens and Josh Koehn	PO Box 66, San Simon, AZ, 85632	View
High Castle Ranch	Diane Braun	7570 S. Walden Blvd., Wilhoit, AZ, 86332	View
JH Grass Fed	-	PO Box 63, Cave Creek, Arizona, 85327	View
Lazy Eye Bar N Ranch	Dan Gray	PO Box 1107, Pinon, AZ, 86510	View
Perkinsville Meat Processing	Mark & Cyndy Ducote	8990 E. Perkinsville Rd., Chino Valley, AZ, 86323	View
San Ysidro Farm	Nathan and Jackie Watkins	9225 N Frontier Rd., McNeal, AZ, 85617	View
Siegle Farm	Narita Siegle	6965 S Narita Lane, Willcox, AZ, 85643	View
The Micro Farm Project	-	3111 E Dahlia Dr, Phoenix, Arizona	View