I'm going to roast a whole ~25 lb lamb next week. I will be cooking it in my oven, not spit-roasting. Does anyone have any advice or a good recipe? I was hoping to do a stuffed, slow-cooked thing (actually I was originally thinking of a traditional Arabic stuffed lamb recipe). I've done "high temperature" roasted suckling pig before, but I wonder if this lamb would be better if cooked slow. Any and all advice appreciated!