Depends on the cut. I've eaten lungs, liver, kidney's etc. As for leg of lamb, I prefer bone in as it add's for flavor.
I prefer it roasted like a prime rib. Season with garlic, rosemary, salt and pepper and olive oil or butter. Rub it,
place in refrigerator for 24 hours. Remove and let it come to room temperature for at least 1-2 hours before
roasting.
Roast it fat side up. If you don't have enough fat, talk to your butcher and see if you can get some.
Roast in a 500'+ oven for 30 minutes, then turn the oven off. DO NOT OPEN THE DOOR.
Leave in the oven for another 15 minutes per pound. If you have a digital thermometer with a wire lead,
roast to approximately 135' F internal temperature. Remove from oven and let the roast stand for 10-20
minutes before carving. Should be a nice medium rare pink on the inside.
Save the juices from the roatsing pan for an "au ju" sauce.
