1 tablespoon salt 
1 tablespoon sugar  
1 tablespoon dry mustard 
teaspoon marjoram or oregano
1 cup tarragon vinegar 
1 teaspoon Tabasco
1 leg lamb, 6 to 7 pounds
1 cup olive oil

Mix salt, sugar, mustard, marjoram or oregano, vinegar and Tabasco. Make a number of slashes on each side of meat and pour vinegar mixture over it. Let stand at least an hour. Drain. Brush with oil and grill some distance from the coals. Add remaining oil to vinegar mixture and continue basting as the lamb cooks, turning often. To see if done, test with fork. The lamb is done when the juice is no longer red. Yield: 12-14 servings.