Novice would like to know if it's possible to get as good results by slicing
lamb up into slices and laying in a baking tray in the oven as it would be
to roast a whole piece of leg of lamb. Since I'm assuming it would say on
time and electricity used?

If so is there any rule of thumb as to how thick the slices should be or the
length of time and temperature to use. All the information I come across is
weight and times for a whole piece of lamb. Thanks for any advice on the
best way to do this.