I bought a 5 lb boneless premarinated leg of lamb that is trussed up with string. I am pondering the best way to cook it? Anyone have suggestions?
The label says slap it in a shallow roasting pan and throw in a 325 degree oven till the internal temp is 160.
I wonder if the string would hold up if I rotisseried it?
I don't want to ruin a $17 hunk of meat. OOPS, no pricing allowed, sorry. ha ha