Wife bought a whole bone-in New Zealand leg of lamb for Easter dinner. It includes the narrow shank end but I'm not sure of the total weight. I've been searching the archives for specific suggestions on Egging it but the vast majority of posts have been either for the boneless (maybe stuffed) lamb or suggest cooking it pretty much the way one would do in the inside oven (e.g., garlic slices and some spices.) The "old fashioned way" is fine but I was hoping for something with a touch more pizzazz. [p]Are there any other recommendations out there for roasting one of these things?