Golden lamb leg with vegetables

Ingredients:

3 kg, 96 oz, lamb leg
7 cloves garlic, peeled
1 kg, 32 oz, golden baby potatoes, peeled, boiled
1 kg, 32 oz, carrots, peeled, chopped, cooked
1 kg, 32 oz, string beans, cooked
1 large onion, peeled
3 stalks celery or parsley, chopped
1/2 tablespoon ground black pepper
1/2 tablespoon ground white pepper
1 cinnamon stick
2 bay leaves
1 tablespoon salt
1/2 cup vegetable oil and butter mixture
1/2 tablespoon ground allspice

Preparation:

Remove the outer thin transparent layer of leg.
Rub leg with salt and allspice.
Place in refrigerator for 1 night.
Fry leg in oil and butter mixture with onion, garlic, celery, some chopped carrots, white pepper and black pepper.
Heat oven to 250 C.
Place leg with onion mixture, bay leaves and cinnamon sticks in a large deep oven tray.
Add 1 cup water and wrap with aluminum foil.
Lower heat to 200 C.
Keep for 4 hours or until tender.
Remove leg from stock.
Put aside until cool and can be carved.
Carve into lengthwise slices.
Drain legs stock, add 1 tablespoon cornflour.
Bring to a boil on medium heat until it thickens.
Serve leg garnished with cooked vegetables and pour over hot stock.