First we take care of the meat - wash the leg of lamb with cold water, pat dry and now remove or cut out most of the fat! The more precisely you are here, the better the taste you get - in any case, the “tranige” is gone, which many don't like so much ... ???? Then everything comes in a suitable baking dish (not too big, otherwise you need so much good olive oil), salt and pepper well (both as roughly as possible from the mill), plus the chopped garlic (I don't have pressed garlic - it just gets bitter! ), chopped onion (half as indicated), add the rosemary and thyme sprigs (in the marinade), then everything is poured over with olive oil (I'm not economical here). - Cover with cling film and put in the refrigerator overnight - it's best to turn the meat before going to bed ... ???????? Soak the Römertopf for 30 minutes to 1 hour. The next day, remove the meat from the marinade, pat dry a little with kitchen paper (also remove pieces of garlic if necessary) and fry briefly (!) On all sides in olive oil! Chop or dice the carrots, peppers, celery and the rest of the onion and pour in half of the lamb stock - add a little water - put the lid on and put it in the oven (hot air 180 degrees - top / bottom heat 190 - 200 degrees) - good 2 hours, after 5 hours look again and check! In the last 15 minutes I put the contents of the marinade (garlic, onions, spices and so on) into the brew in the Römertopf - gives the whole thing the right whistle, when ready, remove the meat and keep it warm (for this I use the paper towel coarsely wiped casserole dish, aluminum foil over it and back in the oven at the very bottom (switch to hot air grill or similar for duchess potatoes, for example)