User the bone for stock
Ingredients:
Lamb leg, butterflied (remove the cyst also)
Rosemary
shallot
Thyme
Garlic
Butter
Beef stock (can make stock from the lamb bone also)
Onion
Carrots
Method:
1. In the middle of the lamb, place herbs, shallots, garlic, salt/pepper and pieces of butter. 
2. Wrap lamb up tightly with twine
3. season well with salt and pepper. Preheat oven to 180
4. Heat up oil in a cast iron pan, brown the lamb and remove from pan
5. Heat up more oil, cook onion, garlic and carrots until onions are soft
6. Add in rosemary until fragrant. Add in stock and bring to a simmer
7. Add lamb back into the pan and roast in oven for 1 hour or until the internal temp is 62 degrees
