Now your talking Aussie tucker. We buy legs of lamb and roast them. Usually wait until they are about $8/kg on special, which happens once a month at the big supers. Then I stick a knife point in and stuff garlic and rosemary into around ten spots. Next it's time to sharpen the knives. Nip off into the garden for mint which is chopped and boiling water poured over, adding some Apple Cider Vinegar. Hour a kg, and the roast vegies added to the oven about half way through. Yummy yummy...