Use a lamb of 6 to 8 kilograms. Cut, tie, and prepare it according to the way it will appear on the serving platter. Place a ball made of aluminum foil at the mouth so that it stays open (when serving replace this ball with a garlic clove or lemon). Cover the ears and tail with aluminum foil. Rub the lamb outside with butter or margarine. Roast in a medium oven for 3 to 3 1/2 hours until tender. Every half hour, baste with the following mixture:
two cups of pineapple juice
1/4 cup of vinegar
one tablespoon of English sauce
butter or margarine
Use a lamb of 6 to 8 kilograms. Cut, tie, and prepare it according to the way it will appear on the serving platter. Place a ball made of aluminum foil at the mouth so that it stays open (when serving replace this ball with a garlic clove or lemon). Cover the ears and tail with aluminum foil. Rub the lamb outside with butter or margarine. Roast in a medium oven for 3 to 3 1/2 hours until tender. Every half hour, baste with the following mixture:
two cups of pineapple juice
1/4 cup of vinegar
one tablespoon of English sauce
butter or margarine
