Slow-Roasted Leg of Lamb

Instructions

1. 1

   Bring lamb to room temperature for 2 hours. Make deep slits all over and insert garlic cloves.

2. 2

   Rub with softened butter and season generously with salt. Place rosemary on top.

3. 3

   Preheat oven to 325°F. Roast uncovered for 3.5-4 hours until internal temp reaches 195°F for pull-apart tender.

4. 4

   For medium-rare sliceable lamb, cook to 135°F instead (about 2.5 hours).

5. 5

   Rest for 20 minutes, tented with foil. Carve or pull meat and serve with pan juices.