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Imagine the best food around on the greatest outdoor adventure complete with whitewater rafting and camping along the banks of the Rogue River in beautiful Southern Oregon.   Creating meals to satisfy the heartiest appetites and the most finicky eaters are as easy as planning a menu for eating at home.  A few basic items included in the cooler will make a good outdoor meal, terrific!

Cooking outdoors is a very easy task with a little preparation and
planning. If you are planning a rafting or camping trip, there are a
few things to remember before you head out to the wilderness, and a few
things that can turn a great riverside camp meal into a tantalizing,
mouthwatering treat.

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Take the leg of lamb and place on a clean cutting board.  In a separate small bowl, mix the garlic, oregano, salt and pepper. Take one tablespoon of olive oil, drizzle it onto the lamb, and then season the lamb with a generous amount of salt and pepper.

INGREDIENTS:

* 1 8- to 9-pound leg of lamb, main bone removed, shank bone intact, tied (your butcher can do this for you)

* 2 cloves garlic, finely chopped

* 1 1/2 tablespoons dried Greek oregano

* 1 lemon, cut in half

* 1/4 teaspoon salt

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