For eight to ten people--six to eight pound butterflied leg of  lamb. Marinade: one cup of olive oil, three Tablespoons of soy sauce, juice of one very large lemon  or  two small ones, one Tablespoon of seasoned salt,two Tablespoons of paprika, four  or more minced garlic  cloves, two Tablespoons of dried tarragon. Pourover meat in non-metallic bowl  and marinate over  night or all day covered in the  frig. Turn the lamb once   or  twice. Grill to 140 degrees. Can serve with vegetables also grilled with marinade and butter.