I bought a big lamb leg to roast tomorrow. I need some ideas and inspiration...been a good 20 years+ since I cooked lamb and even then I think I never had the seasoning of it and the deciding what temp/how long, etc.
Lamb is problematic at best. I was married to a Greek man for too long and have too many bad lamb stories. I got it because my son and husband like it.
You wouldn't want to know any of my bad lamb stories. ;)