I need to buy a tender leg of lamb from a San Francisco butcher who will bone and butterfly it. The last one, from a neighborhood butcher, had quite a few tough gristly parts. It was about 6-1/2 pounds with bone, and I had marinated it in wine, then broiled and convection baked it for about 30 minutes. Also, should I roast or broil it? I'd like it to make a good impression on my dinner guests with very tender meat. P.S. I don't want to travel outside the City to buy it. Thanks for suggestions.