to taste 1 leg of lamb (5-6 lb, bone in preferable) 20 fresh rosemary sprigs 5 heads of garlic, 1/4″ cut off top 1/4 cup Madeira * 2 cups beef stock You will also need: Large roasting pan Sauce pan Method: Combine herbs, chopped garlic, zest, 1 teaspoon salt, 3 tablespoons