Base Ingredients
6 - 8 pound American raised Leg of Lamb
4 sprigs of Rosemary
8 sprigs of Thyme
10 Sage leaves
1 bottle of Ruby Port wine

Ingredients for Stock
64 oz. beef stock
12 black pepper corns
2 carrots
4 sprigs of Thyme
1/2 sprig of Rosemary

Ingredients for Stuffing
12 dried Apricot halves
1/4 cup golden raisins
1 bottle Chardonnay

Day 1: Initial Preparation of the Leg of Lamb
For this recipe, you will need to prepare the lamb on the afternoon of the day before you wish to serve.

1. At time of purchase, work with the butcher, and have he or she bone the leg, and then cut the bone into 3" lengths which will be used later as part of the stock.

2. With the Leg of Lamb meat laid out, cut small slits lengthwise in the meat for marination.

3. Rub sea salt into slits, and place lamb in a dish suitable for marination.

4. Place your 4 springs of Rosemary and 8 springs of Thyme in the center of the lamb.

5. Roll meat so it is closed, like a loaf of bread, and place in the refrigerator for 24 hours.

Day 2: Initial Preparation of the Stock

1. In the oven, roast the 3" lengths of bone for 2 1/2 hours at 300˚, or until marrow is soft.

2. Place bones into a 4 quart sauce pan.

3. Add beef stock, 2 diced carrots, half spring of Rosemary, 4 sprigs of Thyme and pepper corns.

4. Bring to a boil.

5. Once boiling, reduce to a simmer and reduce to 16 liquid ounces of stock.

6. Strain stock and chill in refrigerator.

Day 2: Preparation of the Stuffing

1. Add apricots, golden raisins, and Chardonnay into a bowl.

2. Marinate at room temperature for 2 to 3 hours.

3. Strain marinate, keeping both juices and fruit.

4. Cut all apricot halves lengthwise into 4 pieces each, and cut golden raisins in half and set this stuffing aside.

Day 2: Final Preparation of the Leg of Lamb

1. Remove lamb from refrigerator, place on a plate and open lamb from its rolled loaf position.

2. Clean out Rosemary and Thyme that was rolled into center of lamb.

3. Sprinkle ground pepper and 1 tablespoon of Thyme on lamb.

4. Rub these spices into the meat.

5. Stuff the lengthwise cuts in the lamb with the apricot/raisin stuffing.

6. Place 10 destemmed sage leaves on the lamb.

7. Pour leftover Chardonnay from Stuffing on the lamb.

8. Roll lamb tightly into a loaf again, tying it securely with string.

9. Rub outside of "lamb loaf" with rock salt.

10. Weigh meat at this time. Place lamb into rotisserie, cooking 18 minutes for every pound the lamb weighs.

11. At half way through total cook time, inject the lamb with two 1oz injections of Ruby Port wine on opposite sides with a serving syringe.

12. Also brush on a little Ruby Port wine on the entire outside of the lamb at this time.

Day 2: Final Preparation of the Stock
With approximately 15 minutes of cook time remaining on the rotisserie lamb, start this final group of steps.

1. Remove strained broth from the refrigerator.

2. Skim most of the fat from the stock - this will be the top layer.

3. Pour stock into a sauce pan.

4. Add 1/4 cup of Ruby Port and 1 cup of beef stock.

5. Simmer this on low, stirring often. Do not bring to a boil!

7. Simmer until stock is reduce to two-thirds of its original volume.

7. Once reduce, stir in two pats of butter, melt and pour into gravy boat.

8. You're done, time to enjoy a true six star course of lamb!