One of my favorite meats is lamb. I specifically look for grass-fed, free-range lamb to buy. Luckily I am well connected with various ranchers who can supply me appropriately. Below is a traditional (European) version of cooking lamb. It is quite tasty and perfect for special occasions and company.
Traditional Roasted Mutton
One leg of lamb (mutton), preferably boneless
2 TB olive oil
4 sprigs of rosemary
6 cloves of garlic, minced
Kosher or sea salt
Coat the leg of lamb generously with oil. This will allow the herbs to stick without damaging the meat. Remove rosemary from branches and coat the leg of lamb with a mixture of the rosemary, garlic, salt and pepper. Place lamb in pot on the stovetop with olive oil and brown the outside on medium to high heat. This process will help keep the lamb moist on the inside.
Cover the lamb and place it in the oven and cook it at 350 degrees. Depending on the size of the leg, this can be between an hour (half a leg) to 2 hours (large, full leg). Internal temp should be 160 – 165 degrees (medium), please check in half hour increments. Before serving, let the lamb sit for 5 minutes. This will help keep the meat moist when serving.