Let color guide you when purchasing lamb. In general, the lighter the color, the younger and more tender the meat. Other things to look for are a fine-grained flesh and a creamy white fat.
Follow time and temperature guidelines exactly so you don’t overcook the meat.
Remember this recipe the next time lamb goes on sale.
Not a camper? A tent of aluminum foil loosely covers a roast and is folded to hold in as much heat and steam as possible.