I know I want to slow roast my leg of lamb at 200 degrees until rare to medium rare. I read a post where they let the leg rest in the fridge for a minimum of 14 days before cooking for best tender lamb results.
1. What type of marinade or rub options are best? Not huge fan of rosemary but willing to mix with other herbs. Would like a few options to try.
2. whats the specifications surrounding the 14 days in the fridge? is this fresh lamb or does it apply to sealed supermarket brands as well?
Thanks for your suggestions!