Christmas lamb

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I want to slow roast a leg of lamb (will sit in MIL's oven down the road while I do roasties etc in my hotter oven), so that it falls off the bone with no stressy carving to create thin slices. Can I just choose any recipe idea and adjust temp/cooking times? I'm thinking an orange and rosemary and garlic rub into some slits in the skin, put in hot oven and then turn down to low for many hours...
job done... will it be ok?

Lamb shoulder is the more traditional cut for slow roasting. It’s very forgiving, just season and maybe push in a few garlic gloves and rosemary into slits in the skin, cover with foil and cook on a low heat for around 4 hours. Uncover for the last half an hour or so to crisp up the skin.

I've done legs of lamb in the slow cooker, sometimes I have to chop off end bit so it fits in or else I bone it. That's the ultimate in slow roasting I suppose, although my hot setting runs quite hot in the slow cooker, I really don't remember how long it took but it was delicious, exactly as you say just fell off the bone, could be cut in slices alright when cold as I froze the extra in some gravy for another day, it was yum.

IME leg of lamb is not as good a as shoulder for slow-roasting or slow-cooking. It's too lean, I think. Shoulder has much more fat and collagen to lubricate the meat as it cooks. What you describe is perfect for shoulder of lamb.

Yes shoulder of lamb is better than lamb but it doesn't look very pretty once it falls off the bone. I usually do it with a garlic herb pesto dolloped over and scatter over pine nuts and pomegranates, looks very festive!

I would use lemon instead of orange

Just preheat and then low & slow, cover to retain juices.