also, it depends on if you want to grill it, saute it, oven roast it, etc. and do you remember what part of the lamb? was the the lamb loin, deboned stuffed lamb leg, deboned lamb rack? different cuts of the meat will cook differently too depending on the size, thickness, etc.
I had the butcher debone the lamb. It was then rolled it with feta, spinach and garlic and fishnetted. I think next time I would cut down on the spinach, and maybe add some onion. (Say one bunch fresh spinach or 5 oz frozen, 6-8 cloves of garlic, one med onion chopped fine and 1/3 pound of crumbled Feta. It cooked for about 2 hours at 325, (135 internal) and then sat out for about 30 minutes wrapped in foil. I rubbed it with garlic salt and Herbes au Provence. The meat was very succulent and juicy, the spinach swirl made for a nice presentation. I will do this again!