Got a good deal on leg of lamb this week. Bought it. Don't know what to do with it. Having trouble accessing the archives so, what I need to know is, does lamb, with it's unique properties, benefit at all from a long slow cook at, oh say 200-220 for 10 hours or would I be better off giving it a good roasting at 325 for 2-3 hours? Never did like mint jelly so any seasoning tips would be greatly appreciated also. Thanks.