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Low and slow. Plenty of garlic.
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I posted a recipe for lamb leg on here before.
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Did this today but cheated and once I got the leg home I divided it into its constituent muscles. Have butterflied before but even super slow on indirect heat there were some bits that were too barky for me by the time it was all done. Turning the leg into similar size strips made for a very even and quick cook today (and more surface area for the marinade) though it did lose some of the theatre of having a large joint to serve.
Garlic, cumin, paprika, salt, olive oil.
Well_is_it
dancing james
CYOA
@PQR
Going to try bbqing a leg of lamb tomorrow. First time doimg something lile that so fingers crossed.