First remove the fat from the leg of lamb (unless you like the lamb taste), then rub the leg with salt and pepper. Then drill any number of holes in the leg of lamb with a sharp knife, cut 2 cloves of garlic into slices and insert them into the holes.
Now mix the mustard with 6 pressed garlic cloves and rub the leg of lamb with it. Cut off small twigs from the rosemary and put them in the holes as well, if there is still space, put a little more of the ham in the holes.
Spread the remaining rosemary sprigs on the leg and place the smoked ham slices over these sprigs. Now place this in the Roman pot that has been soaked for 10 minutes (I used a pot that only had a Roman lid).
Cut the carrots into large pieces, quarter the onions and place them around the leg of lamb. Now put the pot in the oven, which does not have to be preheated. Set the temperature between 180 and 200 degrees and leave the whole thing in the oven for about 1 1/2 hours.
Then you see if there is still liquid in the pot. When there is almost no liquid in the bottom and everything is a little browned, add the wine and the broth. It is important that the base is already brown, as you will then have the taste for the sauce.
The club is ready after 4 hours (1 hour per pound). Then you take the leg out of the pot, keep it warm in the oven and prepare the sauce by adding a cup of creme fraiche casually and mashing the carrots and onions. If the sauce is too thick, add water or cream.
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