Ingredients

• 1/2 lamb, about 10 to 15 pounds
• 1/2 cup white wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 cup olive oil
• 1 tablespoon salt
• 1/2 tablespoon pepper
• Chopped parsley, for garnish

Instructions

1. Marinate lamb in white wine vinegar, oregano, oil and salt and pepper. Refrigerate, covered, for 24 hours. Preheat oven at 350 degrees. Roast lamb, potatoes and onions, uncovered for approximately 1 1/2 to 2 hours.