3 Answers

If you have a slow cooker (crock pot) use that with a little red or whit wine alternately some stock, like dunc says put slivers of garlic, rosemary, I also use small slices of lemon in small incisions all over the lamb. I sometimes inject the lamb with port and then cook, gives a lovely flavour and makes great gravy. cook the lamb long and slow until its almost falling off the bone.

Dont really know, i think lamb meat has a bad taste. Guess it has to be an acquired taste. Maybe good with barbeque sauce.

Stick a knife in it and bury a clove of Garlic in it then cover it in Rosemary a little salt and pepper pop it in a purpose made roasting plastic bag seal it put it in a roasting tin with a little water put in a pre heated oven at 170 -80 degrees C for 19 minutes a pound or each 500 grams.