acevedo81

It will be bone in definately, I'm getting it from this place in Falls Church called Lebanese Butcher (very original name).

First time posting on the site and I've been meaning to cook a leg of lamb for a while. Now I was just wondering what people's thoughts on

1) Preparation

2) Style (spicing, maybe a cultural thought)

3) Oven Temp and time of preparation.

Thanks in advance.

m