We usually do a weeping leg of lamb, You place a pan of sliced potatoes on the lower rack of the oven and put your lamb on the rack above. As it roasts the lamb will drip its juices onto the potatoes below. You will need to strt off but covering the taters with beef broth so they don't dry out waiting for the lamb to drip. We bard the leg and put garlic cloves in the holes and dress it with rosemary sprigs. Rounded off with a spring salad and homemade biscuits with Irish butter. People love the lamb but they just can't get enough of those potatoes.