Great thing about a legt of Lamb is it can be cooked so many ways.
I cook Low until a temp of 140f/60c serving temp and do not rest.
I also cook at 180c plus /360F untill the internal temp is about 130f/55c
Then rest for an hour in a Hot esky,the fast cooked Lamb has a wonderfull skin that people fight over.
seasoning of choice is simple for us ,usually a bit of oil ,a little salt and pepper.
Sometimes we go big on the seasoning using Middle Eastern flavours.
Do you folks have Lemon Myrtle? that goes great with Lamb.
We are doing a leg today, slow,score the fat cap,I expect about 5 hour cook for a 2.5 kilo leg
'I cook with wine, sometimes I even add it to the food.
W C fields