Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Leg of Lamb, how to fix?

Dry rub and bake is by far the easiest , and with pretty damn good reason.
Treat it like a rib roast, put into a hot oven (450-500) for ten to twenty minutes depending on size, then down to 300 or so till it hits 120 internal. Remove and let rest for 15 minutes or a little more while other sides are prepped, then carve and smile as your guest gobble it down.
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Dad's side of the family is Russian, I've had lots of roasted/BBQ leg of lamb.
Skewered and marinated shoschlick or however the hell you want to spell it. Onions, lemon, wine, garlic, hot grill and lots of fun.(three days in a crock pot)

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Also great is deboned and butterflied, marinated in blended onions, oranges, jalapenos, and cilantro. Soak over night and grill on charcoal.
Hope some of these help.