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Score the lamb leg on the meatiest side
Blitz the marinade ingredients (garlic, white pepper, brown sugar, salt, fish sauce, tamarind concentrate, lime/lemon juice, cornflour) together
Rub the marinade onto the lamb leg and marinate overnight covered
Place lamb in a deep roasting pan with marinade poured over the top
Add water to the base of the dish, cover and roast for 4.5-5 hours at 170°C
Pour the juices into a pot and reduce on medium-high heat until about 500ml of gravy remains or until thickened (approximately 10 minutes)
Pour the reduced gravy over the lamb and roast for another 20 minutes at 200°C
Prepare herb salad dressing by mixing lime juice, lemon juice, minced garlic, finely cut chillies, sugar syrup, and fish sauce
Toss the dressing with fresh herbs, greens, and fruits right before serving
Serve lamb on a large platter with gravy spooned over the top and remaining gravy in a serving jug
Serve alongside herb salad and a carb of choice