Making 30 servings

Multiply the quantities by 6, so:

for the marinade

3 whole (shank and sirloin) legs of lamb, 8-10 lbs apiece
2 lb onions
2 lb carrots
2 lb celery
18 cloves of garlic
¾ cup oil
6 bay leaves
2 Tablespoon thyme
1 bundle parsley
2 Tablespoon rosemary
1 Tablespoon coriander
2 Tablespoon pepper
¾ cup salt
3 quarts wine
4 cups red wine vinegar

for the roasting

¾ lb bacon
6 lb leeks
1 lb celery
6 lb onions
up to 20 lb potatoes
2 lb carrots

Special Instructions

This is a long, slow roast. About 5 hours, but it doesn't need much attention.

Waittaminute. 30 lbs of lamb to feed 30 people?? Isn't that a little excessive? You might think so, but our 30 diners took no prisoners. No leftovers. Not a scrap.