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1) Using tip of a sharp paring knife, make slits all over surface of the lamb. Space about an inch apart, insert a sliver each of garlic and ginger into each slit. Place lamb in a non-reactive roasting pan and set aside whilst you prepare the glaze.
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2) Combine the worstershire, soy, sugar, both mustards,lemon juice, oil, garlic and ginger in a small heavy saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Cokk until thick and syrupy, about three minutes, stirring often to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as needed. coll to room temperature.
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3) Pour half of cooled glaze over lamb in the roasting pan, brushingto coat all sides. Cover and let marinade in the refrigerator, for 3 to 12 hours, the longer the better.
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4) Prepare grill for indirect cooking by placing drip pan in middle of grill and heating to medium, OR preheat oven to 325.
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5) When ready to cook placethe lamb on the grill over the drip pan and brush with glaze. Cover the grill and cook to taste, about 2 to 2-1/2 hours, an instant read thermometer will read 160 for medium. Brush with glaze two or three times during cooking.
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5) If cooking in oven, place lamb on a rack in the roasting pan. Cook times are similar to times for cooking on the grill.
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6) Transfer lamb to cutting board and brush with glaze one last time, allow lamb to rest for ten minutes before carving. While lamb is resting heat any remaining glaze to use as sauce for lamb.
