I cooked a leg of lamb in the oven the other day. I roasted at 180C in my electric fan oven, and when it was done, it was absolutely devine - very tender.
However, my kitchen was acrid with hot fat, and my oven is completely covered with spits of fat.
Did I do it too high? Or does anyone cover the lamb whilst roasting to stop this? I just did mine in a ceramic roasting dish.