Regarding the following on roasting leg o' lamb:
>"methinks the old standby of merely
>punching slivers of garlic into the meat,
>along with simply salt and pepper lends
>to a far better flavor"
(sf) offers,
>>Do that and try a sprinkling of dried
>>thyme next time.
I do have thyme growing here, so could fresh minced work best, or does
it need to be dried?

Picky ~JA~