Boneless lamb leg. How would you prepare it?

Not necessarily low and slow but you can. I roast them in the oven a lot. If it is vacuum sealed it will have a funk when you open it but should go away within a few seconds. They do well over charcoal.

Just don't overlook and save some for the next day with a good crusty bread and fresh tomato since they make great sandwiches. Use a pesto mayo with it.

Good luck.

Whatever you do don't cook past med rare.

Would marinade it in a mixture of herbs (rosemary, oregano, thyme), garlic, salt, peppercorns, and olive oil. And then tie it back up into a log shape (log of lamb) and then grill over moderate heat. I like to cook leg of lamb a little over what I would do say a lamb chop. Also, another suggestion is to coat it into a Vadouvan (a French curry spice), grill it and then slice fr pistolettes smeared with a garlicky aioli