Melba's Jammin' > wrote:

> I just bought a small lamb roast ‹ $22 at $7/lb. <cough>
> So you can see it's just a little over three pounds. It looks
> wonderful ‹ I don't know what they cut from it to make it this
> size but I feel fortunate to have it * it has only the shank
> bone going through the middle of it. I have never in my borned
> days cooked (from raw) lamb.

It sounds like a leg, in which case it is often braised.
If it's a shoulder instead, then roasting is preferred.
But you could roast a leg too.

I like to rub lamb shoulder with cumin, coriander, granulated garlic,
salt, pepper, olive oil and lemon juice, let sit about an
hour, then roast, grill, or broil it quickly. I can only
guess you'd have to go slower with a leg, but I've never done it.

Steve