Pour olive oil on meat and season with Cajun seasoning. Stuff garlic toes in leg, pour marinade over lamb, cover and refrigerate for at least eight hours or until next day. Grease grill, place meat on grill and top with bacon slices, reserving marinade. Cover barbecue and cook about three hours for six pound leg. Combine marinade with your favorite barbecue sauce basting occasionally.
Cajun Country -- New Iberia, Louisiana