Whole spit-roast lamb

1. Basting sauce:
Put the onions and garlic in a saucepan and pour in a little boiling water. Simmer for a few minutes. Add the remaining ingredients and leave to cool. Leave for 1-2 days before pouring the sauce into a bottle with a top. If preferred punch a hole in top to make pouring on meat easier.

2. Meat:
Put the lamb on a spit and cook over medium-hot coals for 2 hours. Baste or sprinkle the meat with the basting sauce during the last two hours of cooking.

3. Carve meat and serve with your selection of Braai add-ons