• 1/2 suckling lamb, approximately 9 to 11 pounds
• Olive oil
• Salt to taste
• Vinegar
• 8 to 10 small potatoes

Heat oven to 400 degrees. Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in the roasting pan or another ovenproof dish. Traditionally, the Spanish use large, open clay dishes. Rub the lamb with salt and baste with the olive oil. Place in oven to roast. Occasionally baste with oil and turn until lamb is golden brown on the outside and meat is tender. Add the vinegar 15 minutes before the lamb is done. Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8 to 10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with oil when you baste the lamb. The amount of time that the lamb spends in the oven will depend on how thick the pieces of meat are. A good rule of thumb for a bone in leg of lamb at 400 degrees is to allow about 30 minutes roasting time per pound of lamb.