Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***MARINADE***
     1/2  cup           oil
     1/2  cup           lemon juice
     1/2  cup           wine
   1      tablespoon    crushed garlic
   1      tablespoon    salt
   1      tablespoon    rosemary
   1      tablespoon    pepper
   1      tablespoon    crushed red pepper

Preparation:

I used to do a lot of legs o' lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat that's well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isn't too long. I don't think "low and slow" is the way to go with lamb. I prefer grilling. However, I'd definitely try low and slow with mutton. Q'ing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy