I usually buy lamb chops or a rack of lamb, but saw a boneless leg of lamb in TJ's so thought I'd try it. My son loves lamb but hates dealing with bones. Looking at some recipes I've collected over the years (and would like to try), some don't specify if the lamb is bone in or not. Should I assume the recipe calls for a bone-in leg, and (how) should I just the cooking time? Also, in reading some previous posts here, some people advocate a low roasting method. but the packaging instructions read like this:
"Preheat the oven to 450 degrees, roast the lamb for 30 minutes, then turn down the temp to 350. Roast till the pop up timer activates. Cook til internal temp reaches 155 degrees for medium. Remove netting and slice."
So my other questions are--
Can I marinate the meat/stud with garlic with the netting on?
Should I use the slow roasting method rather than the package instructions?
Does it matter what kind of pan I use (metal or glass)?
Any other thoughts or tips? I rarely cook large hunks of meat so I really am a newbie to this type of cooking.