[EagleMamaMT]

We're going to butcher a couple of sheep tomorrow (that'll take most of the day). On Saturday, we're going to my brother's house for his annual big kick-butt barbecue (about 100-150 pounds of meat). I'm going to bring him a leg of lamb to throw on the pit.

This is the way we like our leg of lamb: First, I cut off most of the visible fat. The fat is what gives lamb a rancid taste. Then, I marinate it for a few hours in Italian dressing (I prefer Wishbone Robusto Italian). Then, we put it on the pit and cook it slowly until it's done (depends on the size of the leg). It comes out tender, juicy and delicious every time. Even my picky-eating kids love it!

[Clint N. Suhks]

I marinate it for a few hours in Italian dressing

Ah the secret marinade for wild game too,works like a charm every time.