I did a boneless leg roast on Friday and it came out very tender. I spread softened butter with herbs all over the top, then put it in at 425F for 15 minutes, f

I did a boneless leg roast on Friday and it came out very tender. I spread softened butter with herbs all over the top, then put it in at 425F for 15 minutes, followed by a couple hours at 350F until it was ~140F in the center. Juicy, tender, and nicely pink inside. The leftovers made a couple great sandwiches and finally ended up as a stir fry last night. Americans do ourselves a huge disservice by ignoring lamb (and mutton, and goat, and wild game, and...)