# Barbecue Butterflied Leg of Lamb

**URL:** <https://forum.bigfishtackle.com/t/barbecue-butterflied-leg-of-lamb/55764>\
**Category:** Non Fish and Game Recipes\
**Created:** [January 25, 2005, 1:51pm UTC](https://forum.bigfishtackle.com/t/barbecue-butterflied-leg-of-lamb/55764 "2005-01-25T13:51:38Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![tubeN2](https://avatars.discourse-cdn.com/v4/letter/t/e9bcb4/32.png) [@tubeN2](https://forum.bigfishtackle.com/u/tubeN2)\
**Post date:** [January 25, 2005, 1:51pm UTC](https://forum.bigfishtackle.com/t/barbecue-butterflied-leg-of-lamb/55764/1 "2005-01-25T13:51:38Z")

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1 (6 pound) leg of lamb, boned  
trimmed and butterflied  
Marinade  
1 cup catsup  
1/4 cup Worcestershire  
Few drops of Tabasco® sauce  
1 teaspoon chili powder  
1 cup water  
1/4 cup brown sugar, firmly packed  
1 teaspoon celery salt  
1 teaspoon salt  
Combine sauce ingredients in a 2-quart pan. Bring to a simmer, but do not boil. Remove from heat and pour over lamb. Marinate overnight in refrigerator. Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes. (DO NOT OVERCOOK. It should be crisp on the outside and pink inside.