|Leg lamb||1 , boned|
|Bacon fat||1⁄4 Cup (4 tbs) (Hot)|
|Water||1⁄3 Cup (5.33 tbs)|
|Port||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped fresh basil||1 Tablespoon|
|Chopped fresh oregano||1 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Whole peppercorns||1⁄4 Cup (4 tbs)|
Trim any excess fat from lamb and place lamb in a ceramic or glass dish.
In a saucepan, combine all marinade ingredients.
Bring to a boil, then simmer for 10 minutes.
Pour over lamb.
Let stand for 24 hours, basting and turning frequently.
Drain lamb, reserving marinade.
Heat the marinade and pour in bacon drippings.
Stir until well blended.
Secure lamb on a spit over hot coals.
Turn often, basting with marinade.
The lamb should take about 1 hour and 30 minutes if you like it pink, 2 hours if you like it well done.
To make gravy, strain remaining marinade.
Add the water and cook over moderate heat.
Add cornstarch mixed with a few drops of water, stirring constantly with a wooden spoon until thickened.
Season to taste.