You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.

Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate

Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water

Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices

1 Tsp Salt
1/4 Tsp Pepper