Lamb is very popular here, there used to be an ad about Tom Cruise and a Roast Leg of Lamb when I was a child, the roast lamb won. This is my favourite way of making and eating roast lamb. I usually cook a 2 kilo leg due to our family of 6.
Pre-heat your oven as high as it will go while you prepare the lamb.
Rub the oil all over the leg - top and bottom in a good sized baking tray.
Cut each garlic clove into 6ths. Use a paring knife, cut small incisions all ove the lamb and carefully push a garlic into each hole.
Remove the rosemary from the sprigs and sprinkle all over the lamb. Finally sprinkle the salt on top.
Place into your hot oven and turn down to 220oC for 30 minutes.
Turn the heat down and bake at 160oC for 4 hours. If you choose to add veggies, do it during hour 2 - that gives them 2 hours to cook. Carefully pour the lamb fat over your veggies to make them crispy and taste amazing.
Strain the fat and juices off. Reserve the pan juices (not the fat) to make lamb gravy.
Serve roast lamb with roast veggies, gravy, mint sauce and a slice of bread with butter (to mop it all up with).
Veggies to add in hour 2: little onions, carrots, potatoes, sweet potato, pumpkin and parsnip.