This was meant to be like 24 hours but stuff came up. I took the leg, cut in spots around the twine, and salted. Took out the day I wanted to cook and stuffed with rosemary and garlic. Cooked 350 until internal temp of 120. The flavor is unreal! Next time I plan on deboning so I can get more even cooking as I like it rare. I plan on using the more well done pieces in a Guinness lamb stew later in the week.
by ctrlaltdelete285