Wash and pat dry whole leg of lamb or either shank end (my preference) or sirloin end. Rub entire roast with cooking oil. Make slots or pockets (number depends on size of roast, about 6 for a shank end) in fat side and insert slivers of fresh (raw) garlic. Apply generous amount of salt and pepper on entire roast.

Place in preheated 325 degree oven and roast until meat thermometer registers 180 degrees (30 to 35 minutes per pound). NOTE: Use rack in pan. Thermometer should not touch bone.