The following is Herman's preferred way to prepare lamb.  It makes a great centerpiece for a festive meal. Whole Farm Coop has wonderful Leg of Lamb for $4.95 / lb.  We have whole legs, about 6 lbs, and Leg of Lamb roasts, about 3 lbs.  Please consider it for your next holiday meal.
KASHMIRI-STYLE LEG OF LAMB
1 5-pound leg of lamb
YOGURT MIXTURE 1 cup plain yogurt 2 Tblsp blanched slivered almonds 2 Tblsp chopped pistachios 1 Tblsp ground turmeric	SPICE MIXTURE  2 Tblsp fresh lemon juice 1 Tblsp fresh ginger-root, grated & peeled 4 garlic cloves, crushed 1 tsp salt 1 tsp ground cumin 1 tsp ground turmeric 1 tsp fresh ground pepper 1tsp ground cinnamon 1tsp ground cardamom 1 tsp dried ground chili 1 tsp ground cloves 1 Tblsp honey
Remove any excess fat from the lamb.  Using the point of a sharp knife, make deep slits all over the leg.  Place the lamb in a non-reactive dish. FOR THE SPICE MIXTURE In a small bowl, combine all ingredients.  Rub the mixture all over the lamb, pressing it into the slits. FOR THE YOGURT MIXTURE Thoroughly blend the yogurt, nuts, and turmeric in a food processor or blender. Spread over the lamb. Drizzle the honey over all, cover, and marinate for one day in the refrigerator, turning occasionally. Preheat oven to 450 degrees. Transfer the lamb to a roasting pan, cover, and cook for 30 minutes. Reduce the oven temperature to 350 degrees and cook for another hour and three quarters, or until meltingly tender.   Serve warm or at room temperature.