1 c. catsup
1 c. water
1/4 c. Worcestershire sauce
1/4 c. firmly packed brown sugar
1 tsp. celery salt
1 tsp. chili powder
1 tsp. salt

Combine ingredients in 2 quart saucepan; simmer, but do not boil. Pour lamb; marinate overnight (12 to 24 hours). Baste while cooking, every 10 to 15 minutes. Meat should be crisp on outside, pink on inside.