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North Central Illinois | I agree here on garlic and rosemary being good compliments to lamb. I'm fine with just salt and black pepper sometimes though.
Growing up we never had lamb and dad preferred his beef cooked so there wasn't a hint of pink left. So, I've developed my current tastes as an adult. Lamb is definitely best if not overcooked and served hot. 135-145° is my preference. Definitely a good time to set your China plates on a warmer while dinner is cooking.
We eat 3 or so lambs per year here and I definitely prefer bone in cuts. I'm also down for mutton because while we enjoy the luxury of prime lamb, a fat cull ewe is some very affordable protein. Still can be some quality eating but usually requires some more intense seasoning. This is something I keep a shaker full of for seasoning mutton roasts.
https://www.emerils.com/120057/emerils-essence-creole-seasoning
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boneless lamb leg?
