john west wrote:

> 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.

Don't do it. It will be a waste of good lamb. A roast is meat to be roasting
whole.