I did some looking in the recipes, and saw a few Leg of Lamb recipes, but they are all bone out, or stuffed and rolled. Does anyone have a good recipe for a leg of Lamb bone in, or at least give me a good reason to why I should de-bone it?
I have some fond childhood memories of gnawing on that bone, and working out some marrow, and want to pass that on.
Bx - > NJ ->TX!!!
All to get cheaper brisket!