When cooking lamb, get the 5.5 lb. boneless leg in the net.
Take out of the fridge and marinate with fresh oranges, rosemary, thyme, parsley, garlic,olive oil, half a habanero (sans seeds), and salt and pepper. (leave net on)
If you have a bullet mixer, it really helps.
cut up potatoes, season and oil, and place around lamb in roasting pan.
Leave it for at least an hour to assume room temp, and then plunge it into a 425 degree oven for an hour.
It should be rare to medium rare at this point. let it rest.
Slice and eat the delicious meat.
The leftover lamb is put into fridge along with leftover potatoes.
After two days, take lamb out, chop into chunks, and marinate again, using the same method.
Place chunks on skewers with leftover potatoes, mushrooms, onions, bell peppers, and pineapple, and grill on an open wood flame, just until seared perfectly.