Hello - Based on other posts about lamb, I decided to try buying a leg of lamb to grill. It came boneless but with quite a bit of fat. Other posts clearly emphasized the need to trim fat and spend quite a bit of time on this to make the meat tender and gristle-free. So I did.... and now I just about have a couple separate pieces of meat.
Help! What now?
Should I tie them back together with twine and cook as a tied roast??
Should I cook them separately?
Fearing this courageous purchase has gone wrong....