The last few times that I cooked a leg of lamb I was very disappointed- very fatty and the meat tough, regardless of whether I bought it at whole foods, the local high end butcher etc. Last night we had lamb at a friend's house that was out of this world delicious, tender, moist flavorful and reasonably lean. She bought it at a restaurant supply store. I wouldlove to hear if any of you who have access to restaurant supply stores know why the product might be so much better. What is your experience with lamb and any recommended sources?
PS Her lamb was not marinated or prepared any special way. Salt and pepper, garlic in slits in the lamb. Cooked at 450 for 20 minutes and 350 for an additional hour and a half- 8 lbs boneless.