Roast Leg of Lamb with Rosemary Marinade & Roasted Vegetables

Lamb leg is considered the choicest cut for roasting, although a boned shoulder or a rack of lamb is also delicious. Legs are usually sold range in weight from 5 to 10 pounds. You may have the leg prepared couple different ways for your cooking. A French way - leg has the shank bone left in and trimmed. An American way - the shank bone is removed, and the meat turned under and either tied or secured with a skewer. If you have trouble carving a leg of lamb, have the shank bone left in, the other bones removed, and the roast rolled and tied. This gives you even slices and presents no trouble at table to the carver.