Victor beat me to it .... I also have the Patricia Wells book and
highly recommend that and other recipes in it.

Was it Elizabeth David or Julia Child/Simone Beck who first brought our
attention to a delicious and aptly named French method of long slow
cooking of a leg of lamb: Gigot qui pleure? The crying leg (don't you
love it). The principle is the same but in this case the leg,
liberally studded with garlic slivers and slathered in butter, is put
on an oven rack above a roasting pan (i.e., NOT IN the pan) and roasted
very slowly for hours, during which is weeps into the pan.

I too like rare lamb, but it is a very forgiving meat and there has
never been a more excitingly festive feast than a whole lamb (not too
young) roasted very slowly out of doors on a spit in the company of
some Greek friends who know how just how to flavour it with olive oil,
garlic and lemon juice (and muster the younger boys to turn the spit).

You guys are making me hungry.

Cheers,
Ron Burnett
Melbourne, Australia