Halve the onion and place, cut side down in a dry pan. Cook until browned and remove.
Peel the carrot, halve lengthways and cut into 1.5cm pieces.
Wash the leeks, halve lengthways and rinse under running water.
Shake the leeks dry and cut into 1.5cm strips.
Cut the celery into bite-sized cubes.
Wash the lovage and pat dry with kitchen paper.
Place the bones and leg in a pot with 1.5l cold water. Season with salt.
Bring the liquid to the boil and skim off the foam. Allow to simmer for 2 hours over a medium heat. Top up with water as required.
Add the roasted onion to the beef stock.
Add the soup vegetables, lovage and spices and simmer for a futher 1 hour.
Remove the leg slice, cut the meat into cubes and serve with the soup if desired.
Pour the beef broth into a new pan through a muslin cloth. Season and serve with strips of meat, noodles and vegetable strips added.