Frenchy wrote:

> The idea of the long slow low temp cook is to make it very tender. I said 6
> hours, because you said it was a HUGE leg, and I suspected it may be Mutton.

My mother told me that once when she was planning leg of lamb for dinner she
went to the butcher. The butcher brought out a number of legs to show her and
she kept asking for something bigger. Finally the butcher said "Lady, how big do
you think a lamb is " :-)