Leg of Lamb and trimmings??

I am wanting to make a roast lamb leg and veggies etc.... can you tell me how>>>???
Thanks

I cut some slits in lamb and put in pealed garlic cloves and in other slits rosemary paste (tubes in vegi section of coles)

I then add some salt and pepper and small amount of olive oil to skin and roast in oven on 220 degrees for 20 mins then on 180 degrees for about 2 hrs for just under 2kg.

Roast with potatoes, sweet potatoe, onion and what other vegies you want.

I buy a couple of bunches of rosemary and make a bed of rosemary for the leg to lie in in the pan, and splash a decent amount of red wine vinegar over the meat, season. And roast away, adding more RWV as required for basting. I put an onion in the pan with the leg, which I use to flavour the gravy.

I also throw a few sprigs of the rosemary over my veges, which i cut in in wedge sized pieces, spray with olive oil, season and roast.

I do Mum's slow roast :D

Pre-heat oven to 220-230C, slash fat and rub salt, pepper and oil into cuts, sprinkle with rosemary. Sit on peeled garlic cloves in pan, add a cup (or more) of white wine to come about a centimetre up the lamb and a sprinkle of Gravox or cornflour. Seal with foil.

Pop straight into oven and turn down to 160C immediately. Let cook for 3 hours.

After about 2 and a half hours whiz up Yorkshire pud batter. I use Jamie Oliver's recipe off his wesite (look up the Toad in the Hole recipe) as Mum reckons it's the closest to her grandmother's puds! Cover with glad wrap and set aside.

At 3 hour mark, add chopped spuds, carrots, pumpkin, sweet potato, parsnip (any root vegies really!), even scrubbed whole beetroot, to another tray and add to oven. Turn up to 180C and cook for another hour. Chop some green veg (broccoli, beans) and cauliflower and sit in a steamer pot.

When you're nearly at 4 hours uncover the lamb, add a bit of water if need be to deglaze roasting tray. Return to oven to crisp up and turn heat up to 240C. The oven needs to get hot for the puds! If you can fit it in, add a 12 hole muffin tin with a good drizzle of oil in each hole to warm. The muffin tin needs to be smoking hot when you do put the pud batter in.

Let the lamb crisp for about 5-10 mins then remove and set aside to rest. If the vegies are looking good and crisp take them out now as well, as once the puds are in you don't want to open the oven until they're done. Pour the pud batter evenly into muffin holes and whack straight into very hot oven! The oil will probably smoke a little bit, it needs to be this hot.

Turn on your steamed veg pot and let them steam away until just cooked and still crisp. Carve the lamb, use the tray juices for gravy. By this time the puds should be done, nice and puffed up and golden brown! Serve up lamb with roasted and steamed veg and puds filled with lashings of gravy!