Pure Bred Lamb

I'll have more on this later, but a quick rave here for the lamb produced by Pure Bred Farms, of which I purchased half a leg for easter dinner. It's wonderful - unafraid of being lamby, but gentle too. Plus, I'm not sure there is a better cut of meat than leg of lamb, at least for a large group.

EDIT: Here's the more.  The cooking method here is simple.  I made incisions in the 

leg and added sharpened slivers of garlic.  Per Thomas Keller (ad hoc) I m

ade a couple of larger incisions and slipped in full branches of rosemary, and then sprinkled the entire leg with yet more of the herb.  The entire leg was rubbed with oil, and then heavily salted and peppered before being roasted at 350 for about an hour, and rested for almost as long (yes, really - it makes a big difference).   It could easily have been roasted for an

other 25 minutes to a nice, even, medium.