<http://schema.org/recipeInstructions>
"\n\t\n\t\t\n\t\t\tStep 1\nPreheat the barbecue for indirect cooking.\nWhile the barbecue is preheating, remove the lamb from the fridge.\nUsing a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.\n\n\t\t\n\t\n\n\t\n\t\t\n\t\t\tStep\u00A02\nIn a small bowl mix the lemon juice, olive oil, salt and pepper. Using a pastry brush, coat the lamb with the olive oil mixture.\n\n\t\t\n\t\n\n\t\n\t\t\n\t\t\tStep\u00A03\nOnce the barbecue is preheated, turn the centre burner off and the outside burners to medium.\n\n\t\t\n\t\n\n\t\n\t\t\n\t\t\tStep\u00A04\nPlace the leg of lamb on the centre of the grill.\u00A0Close the lid and cook for 1 \u00BC -1 \u00BD hours to cook to medium, depending on the thickness of the meat.\n\n\t\t\n\t\n\n\t\n\t\t\n\t\t\tStep\u00A05\nTo estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example, if the roast is 90 mm thick, cook for 90 minutes. \n\n\t\t\n\t\n"^^<http://www.w3.org/2001/XMLSchema#string>
<https://www.weberbbq.com.au/recipe/roast-leg-of-lamb/>