• 2kg leg of lamb, boned (about 1.5kg boneless meat)
• Salt and milled black pepper
• Olive oil
• Citrus and herb baste
• 125ml olive oil
• 125ml dry white wine
• Grated zest and juice of 1 orange
• Grated zest and juice of 1 lemon
• 2 garlic cloves, crushed
• 30ml rosemary needles
• 30ml chopped thyme

Score the fat with a criss-cross pattern and season with salt and pepper. Place in a roaster. Mix the ingredients for the baste, pour over the lamb and roll it around to coat it. Set aside for at least an hour – overnight is better (store in the fridge).

Indirect Method: Kettle Braai
Roll the meat up and tie with string. Slide onto the rotisserie stake and fasten with the fixing forks. Place a drip tray on the base of the Weber and 40 briquettes on each side, or the equivalent in charcoal. Light the briquettes and allow them to burn down until they are grey on top. Place the meat in position and switch on the motor. Cover with the lid and cook for about 45 minutes; it should still be pink in the thicker parts. Cook a while longer if you prefer it well done.

Indirect Method: Over Open Coals
Heat the grid and brush with oil. Brown over hot coals to seal all over. Baste, then raise the grid from the heat to cook the lamb over a more moderate heat. Ensure that the cooking speed is maintained by augmenting the coals, or by lowering the grid as the coals die down. Continue to turn and baste the meat frequently as it cooks, which will take 40 to 50 minutes.