Ok, so I got a leg of milk-fed lamb sitting in my fridge now after paying through the nose to my butcher... However, my cookbook collection is eerily silent on the topic. I only ever prepared pieces from older lambs, which generally asked for a bit of marinade and strong flavoring. As usual, the recipes I can find on the internet are not exactly of consistent quality. So - my question: Am I right in my assumption that I should best prepare it without extensive marinading? Just roast at low temperature with a bit of aromatics like rosemary, garlic, perhaps a mirepoix? I don't want to overwhelm it and I fear that might just happen if I treat it like the cuts from older animals I am used to. Thanks in advance, Gene.