"john west" > wrote in message
...
> 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.


Yes in a manner of speaking look up recipes for a "butterflied leg of
Lamb"



http://www.elise.com/recipes/archive...eg_of_lamb.php

Or he

http://www.epicurious.com/recipes/fo...-ROSEMARY-2233

Etcetera.


--
Old Scoundrel

(AKA Dimitri)