Preparation
Prepare all the ingredients.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_1_M.jpg)
Preheat the oven to 140°C (120°C fan, gas 2). Pour the oil into a roasting tin and fry the lamb leg until browned on all sides. Season with salt and pepper. Pour over the stock and cook the leg in the preheated oven for 3-31/2 hours.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_2_M.jpg)
Meanwhile, peel the shallots and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_3_M.jpg)
After about 2 hours of cooking time, sprinkle the shallots, garlic and rosemary around the lamb. Turn the leg over several times and, if necessary, add more stock.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_4_M.jpg)
At the end of the cooking time, remove the leg from the roaster and wrap in foil to rest. Pour the roasting juices into a saucepan and bring to the boil. Season with salt and pepper. Thicken with a little cornflour if needed.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_5_M.jpg)
Carve the meat from the leg bone and serve on plates with the sauce and vegetables.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000261/000261_step_6_M.jpg)