Anyway, A lady named Barbara Kafka has a great way to roast a leg in a HURRY (at like 475 degrees) and I'm all over cutting slivers of garlic, piercing the leg and sliding the slivers in. It's also good to rub the leg with cracked pepper and soy sauce.
Mind you, the "English way" is fine, but when you have a lot of legs of lamb in the freezer you start getting fancy.
We had lots of sheep when I was young...
We ate lamb or mutton about 4 days a week...
there was no fancy way needed...
Roast Mutton, Shepherd’s Pie, Lamb chops, etc...
NEVER any garlic...
And always well done...
Barbara Kafka’s book on roasting is held in high esteem in my house.
The oven is set to 500 F; I hold the line at kosher salt and garlic. I like soy, but I think that it tends to burn too easily during extended roasting.