Rub the leg of lamb with salt, peel and quarter the shallots and crush the garlic with the palm of your hand.
Pour all the ingredients and the milk into a large ovenproof dish and braise at 180°C top and bottom heat for 2 to 3 hours, depending on the size of the leg of lamb, or until the meat almost falls off the bone.
During cooking, turn the leg of lamb frequently and baste with the milk to keep the lamb nice and juicy.
Preparation Tip:
A fragrant carrot and vanilla mash and fluffy potato and almond cakes are perfect accompaniments to the leg of lamb.
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