Marinating a whole leg of lamb in red wine makes a sensational roast. For extra flavour pierce the lamb in 10-12 places and stud with a sliver of garlic and sprig of rosemary, thyme or oregano.

Take note of the weight of lamb.

Place the leg of lamb into a large lidded container and pour over the wine, bay leaf, peppercorns and onion. Cover and marinate in the refrigerator overnight, turning to coat in the wine.

Spit roast in an enclosed BBQ or oven at 180°C allowing 30 min per 500 g. If you do not have a spit roast attachment, roast on a rack above a roasting dish for the times given above.

Stand 20 minutes before carving.

Serve with a salad or BBQ grilled vegetables.