[SoEzzy]

I cook lamb in two methods, low heat and high heat.

I prep the lamb with slits every inch or inch and a half, then put slices of garlic, sprigs of rosemary and thyme in the every other slit, 1/3 filled with each.

Then cook it either low and slow or hot and fast.

225 - 250 cook it to 140 - 145 internal for medium rare.

425 - 450 cook it till the outside cracks, the inside will be at 140 - 145!