Another option is to cut the lamb leg against the grain into thin strips, then marinate the strips in a combination of rice wine vinegar, corn starch, onion, garlic, and curry powder, thinned with water to make a slurry. Let the meat sit in the marinade for 20 minutes. Poach the meat in hot, but not boiling water, or 300 degree oil. When the corn starch coating turns opaque, the meat is done. Use it with polenta, couscous, or in pita pockets, as you woul in a gyro. This technique is called velveting and makes an amazingly tender meat. It's usually used in Asian dishes and works equally well with poultry, beef, pork, or lamb.
Just another idea, something a little different.
Seeeeya; Chief Longwind of the North