Marinated Roast Leg of Lamb

Order the leg from your butcher ahead of time; the leg bone should be sawed off at the extremity of the shank, just above the knuckle joint, and the leg should be cut somewhat above the pelvic joint—more or less depending on the size desired—and boned as far as the joint (that is to say, the section of pelvic bone removed) but no more. Correct carving is impossible in the interfering presence of the pelvic bone, but a boned leg of lamb, whatever its other virtues, always suffers a loss of s