Roasted Leg of Lamb

Lamb is roasted off the bone almost as frequently as on the bone. Roasting meat on the bone can improve the flavor of the meat somewhat, but mostly it just adds a lot of flavor to the drippings and ultimately to any gravy that you may want to make. But for the most part lamb is roasted off the bone because its easier. It's easier to cook, season, and slice. I have already written an article about roasting boneless lamb leg, so I decided I should cover all my bases and roast a leg of lamb.