Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      pounds        lamb leg -- boned and
   1 1/4  cups          olive oil
     1/4  cup           Worcestershire sauce
   2                    garlic clove -- diced
     3/4  cup           soy sauce -- light
   2      tablespoons   dry mustard
     1/4  cup           red wine vinegar
   1 1/2  tablespoons   parsley -- chopped
     1/3  cup           lemon juice

Preparation:

Mix ingredients together. Marinate butterflied lamb roast overnight, basting as needed. Cook over hot grill, baste as needed. Best served medium to rare. Makes enough marinade for about 6-8 lbs of lamb.