One leg removed from packaging dabbed dry with a paper towel
Cut extra fat off , but leave a thin layer for flavoring
Peel four cloves of garlic and leave four unpeeled
Pierce the leg of lamb in 5 places
Insert the cloves into the lamb
Continue to spice the leg with fresh thyme and oregano
Add rosemary into the mix
Keep the whole sprigs of rosemary for the cook in wine sauce
Slice the lemons and grate some of the skin onto the leg
Brown the seasoned leg to seal the flavor - this step is optional
Turn quickly on a high heat so that the outer edge is slightly brown
Once the meat has been browned - add the chopped onions , red wine and rosemary to a roasting dish
The oven should be pre heated to 160 degrees celcious and then the leg is ready to be placed in the oven for approx 3 hours.
Once the slow roasted leg is three quarters done - add the vegetable selection - leeks , carrots , bracolli or any other vegetable that you desire
Then add the par boiled potatoes - on top of the vegetables so they roast and not pan fry.
Dress the table and eat like kings