thanks! I’ll look that up. I hadn’t thought a leg of lamb.
Not a big fan of lamb, either. At the then-inlaws, I went through an awful lot of mint sauce...
Any way, as for leg, look up Alfred Hitchcock's adaptation of Roald Dahl's "Lamb to Slaughter".
Best on a charcoal rotisserie. Score with a sharp knife, make an “x” in several spots and push in whole peeled garlic cloves. Rub lightly with olive oil and season liberally on the outside. I like garlic powder, onion powder and montreal steak seasoning. On a rotisserie it will only need 45 minutes to an hour if you like some of it medium rare. Let it sit for a half hour and slice as thin as you can. In an oven best to use a meat thermometer and you’d have to look up temps somewhere.