Lamb leg. Fast or slow?

[Tdp123]

Hi - I am cooking a pair of lamb legs to have with my extended family - with potatoes, veg, gravy.

Can't decide whether to roast fast and serve medium rare, or to slow cook, so it falls apart.

I am sure both would be nice, similar amount of effort.

What do you think?

(Follow up question - if slow cooking, in the oven under foil, or in the slow cooker?)

Personally, I prefer a faster cooked leg of lamb with some slightly blushing pink meat. BUT.... it really does depend somewhat on your cooking skill and oven. I've had a few disasters with this approach, especially as my oven is not as reliable as it used to be!

we did slow last weekend though and it was delicious.

For a large group of extended family, I'd slap it in the slow cooker and let it cook slow so I wasn't worrying about timing it accurately to get the right shade of pink doing it fast in the oven.

I have been cooking them fast, using the bbc roast calculator. https://www.bbc.co.uk/food/articles/roast-calculator
Also checking temp with a meat thermometer - the temperature rises in the middle a little after taking it out, so I bring it out when the internal temp initially registers just under 60 degrees. 60-65 is medium rare after resting. Rest for at least 30 mins.

I adore slow cooked fall apart lamb, but I would use a different cut for that - shoulder, or lamb shanks.