Sometimes we get in ruts. Why have we never prepared a turkey leg in the style of leg of lamb? We boned out the turkey leg and removed the tendons and cartilage. We scored the flesh of the leg deeply to allow flavors to penetrate and for crispy bits to form when it's cooked. We blended yogurt, mustard, and feta cheese for our marinade, a mixture heavily influenced by leg of lamb. Then we slathered it into the cuts and crannies in the meat. We are letting it marinate for 48 hours, which gives us just enough time to debate is how to cook it.
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