1/2 c. water
1 tbsp. vinegar
1 tbsp. Worcestershire sauce
1/4 c. lemon juice
1 tsp. dry mustard
Dash hot sauce
1/4 tsp. paprika
1 clove garlic, minced
1 onion, grated
1 tbsp. salad oil
1/3 c. catsup
1/2 tsp. salt
1 leg of lamb, boned and rolled

Boil first 12 ingredients together until well mixed. Pour over lamb in large pan. Cover and refrigerate for 2-3 days, turning occasionally. Drain lamb; reserve sauce. Cook lamb on barbecue grill for 2 hours, turning and basting frequently with reserved sauce until done. Yield 14 servings.