1 Leg of Lamb (2,5kg – 3kg bone in)

4 Tablespoons Butter

1 head garlic

2 large potatoes

3 carrots

1 large onion

2 bay leaves

2-3 tablespoons Sprinkles and Spice Pepper Roast Spice or 1 tablespoons bbq spice, 1 tablespoon coarse crushed black pepper, 1 tablespoon white pepper

Trim the Lamb Leg of excess fat, rinse, and allow to drain all excess water.

Peel and roughly chop all the veg.

Poke holes in the leg and insert the garlic pieces. (Keep aside 3 cloves to add with the veg)

Rub/Coat the lamb Leg with 2 tablespoons Sprinkles and Spice Pepper Roast or replace with bbq spice, black and white pepper.

On a stove top in a large pot. Add the butter and roughly chopped veg and leg and sear the leg on all sides, on a medium heat until golden brown. Reduce the heat and add 2 cups of water and cook for 2 ½ – 3 hours, turning occasionally and adding water as needed.

Add the lamb, veg, and butter in a large roasting dish (I use the foil roasting dish. It works well, too)

Add in a ¼ cup water and cover with a double layern of  heavy-duty foil.

Cook on 180 degrees for 3 hours without opening.

Switch on your Instant Pot to Sauté on high (press sauté 3 times) and add the butter.

Once melted, add the leg and sear on both sides until slightly brown.

Remove the leg from the instant pot and add in the remaining garlic cloves, potatoes, onions, and carrots. Sauté to release all the flavors, then add 2 cups of water and bring to a boil.

Simmer for 2 minutes, ensuring you loosen all the spice at the bottom of the Instant Pot, deglazing it. This is an important step to avoid food burn! Add the leg back to the instant pot (directly on top of the veg and water).

Cancel the Sauté function and cook on high pressure for 1 hour.

Natural pressure release for 30 minutes or QPR if you roasting or reheating it later.

Allow to cool completely. Add your steamed veg and cover until you are ready to serve.

To reheat.. preheat the oven on 200 degrees for 15 minutes. Add the leg and veg covered with foil for half an hour.

Remove the excess liquid from the roasting dish, strain, and transfer to a small pot.

On a stove top over a low heat, simmer the liquid until it reduces, and it comes to a slow boil.

In a cup, mix 1-2 teaspoons of corn flour to a ¼ cup of cold water and add it to the pan.