Traditional English leg of lamb. No Spices

Skewers the leg evenly with 6 skewers, double over enough cooking foil and push over the skewers up to the bottom of the leg, this will prevent the leg from burning and also catching any fat that falls off.
When ready gently lower the whole leg into the tandoor, pour your self a beer or a glass of wine, in 60 minutes remove the lamb, pull the ends of the skewers back into the meat and leave them in and let the meat rest.

 For Indian style marinade above

4 table spoons of lemon juice, 1/4 cup of balsamic vinegar, 3/4 cup of red wine, 250g yoghourt, hand full of methe leaves table spoons of red wine, 2 table spoons of mint sauce, 6 cloves of crushed garlic, 1 tablespoon of garam masala, 1/2 teaspoon of turmeric, table spoon of crushed coriander seeds, table spoon crushed cumin seed, teaspoon of salt.
Score the meat, then pour the marinade over the leg rubbing it in all over. Leave in the fridge overnight. Skewer the same as above.

Removes all fat. then score the meat 2 table spoons of lemon juice, 3 table spoons of balsamic vinegar, 6 table spoons of red wine, 2 table spoons of mint sauce, 6 cloves of crushed garlic, teaspoon of salt.
Use fresh twigs of fresh Rosemary, make 5 deep cuts into the meat and push the twig into the cut., then pour the marinade over the leg rubbing it in all over. Leave in the fridge overnight.