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Remove the lamb from the fridge 30 minutes prior to cooking.
Preheat oven to 150C (fan).
Half your garlic bulbs and quarter the onion, place in the bottom of a roasting tin. Add the rosemary, rub the mint between your hands and also add.
Place the lamb on top with the thick side facing up. Season, rub in then flip over so the bottom of the leg is now facing upwards. Season, rub in, then drizzle over oil and honey to cover.
Pour the stock around the leg (not over the top of it) and cover with foil. Don't tighten too much as we want some steam to escape.
Place in the oven for 4.5 hours (for a 2 - 2.5kg leg).
Remove from the oven, uncover and flip the leg over. It's now going to go back in the oven for a further 35 - 45 minutes (until browned on the underside). Careful when flipping as it's incredibly tender and likely to want to fall apart at this stage.
Remove from the oven and transfer to a chopping board to rest for 50 minutes - 1 hour. This is VERY important.
Don't throw away the pan juices, this is your gravy. Strain, place over heat and slowly add a cornflour mixture and a dollop of Dijon mustard whilst stirring to thicken.
Slice or use your hands 🤝