- 2.5-3 kg whole leg of lamb
- 1/4 cup honey
- 2 Tablespoons yellow mustard or Worcestershire sauce
- 2 Tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 3 cloves garlic – minced
- 1 teaspoon rock salt
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