I had 1/2 a boneless leg of Willow Hill Farm lamb in the freezer left over from making grilled kabobs for Turkey Day (the day in November that we processed turkeys on the farm). I dusted it with Dizzy Pig "Red-eye" a rub containing coffee and hot chilies, and put it in the oven at 300f for about 1 1/2 hours until a thermometer registered 130f. Then I let it set on the counter, covered it in aluminum foil and a heavy towel for 40 minutes to finish cooking. As you can see it is a beautiful medium-rare, soft and silky.
