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Lamb - Leg of Lamb Uncomplicated. Season in advance, overnight as long as it is big enough. Otherwise a few hours early.
Season: salt pepper garlic rosemary thyme cut slits to put more into it Allow to sit on counter an hour or two to bring it nearer room temp. Sear it if it isn't too round. Otherwise, skip it. Roast covered at 300*-325* until internal temp is 120*. This may only be an hour, less if you seared it. Uncover and bring to 130*-135*. Remove from heat and allow carry-over heat to bring it up to 140*. This is for a rosy pink interior which should be very tender. ~You can roast this cut, covered, all the way to 175* or beyond for a fall apart roast. Be sure, still, not to overcook or it will be dry. Especially since I am roasting pasture raised animals.
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