I never fried a leg of lamb but I have fried a leg of pork....ham, that is.
You could fry it with the bone in but I removed the bone from the ham and tied it with string to keep it together. A 6 - 10 lb ham...3-3 1/2 minutes per pound at 375 degrees. I reckon lamb does not need to be as thoroughly cooked as pork. I am guessing 150 degrees internal temp would be ok.
I am certain that there are many folks here more familiar with lamb than I am and I humbly defer to their advice.
You could use any marinade you want. Garlic and rosemary are traditional.
You could inject the lamb as well.
NOTE!! THIS IS IMPORTANT!!!!
If you have never used a gas deep fryer, aka turkey fryer, please take the time to review ALL of the safety recommendations.
Remember you are using oil over an open flame.
Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled.
- A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials.
- The propane tank must be placed as far away from the cooker as possible.
- Never leave the fryer unattended.
- The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boil-over and a flame hazard.
- Always measure the amount of oil needed and never overfill the pot. Place the turkey in the empty pot and fill with water to just cover the turkey. Remove the turkey and use a ruler to measure the depth of the water– this is the amount of oil needed.
- Keep children and pets away from the fryer during and after operation.
- Ensure a fire extinguisher rated for flammable liquids is readily available.
- Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke.
- Use heavy gloves or oven mitts and wear a long-sleeve shirt. Wear closed-toe shoes, not sandals.
- Do not consume alcohol during the process.
- Lower and remove the turkey carefully and slowly to avoid oil splashing or spillage.
There is also a possibility that an overheated turkey fryer can explode. Also, if the oil ignites, it can be what one Underwriters Laboratories
representative called "a vertical flame thrower".
A number of homes and other buildings (such as garages) have been destroyed due to the unsafe use of a turkey fryer and UL has refused to list turkey fryers, releasing a short and graphic explanatory video on their concerns.
Let us know how it turns out!!!