Remove the leg of lamb from the fridge 2 hours before you wish to start cooking.
This brings it to room temperature (bloom) and ensures and even cook.
Preheat the oven to 220ºC.

TO MAKE THE GLAZE
To make the honey soy glaze mix all the ingredients in a small saucepan and gently simmer. Reducing the sauce until it has slightly thickened and becomes syrupy. Set to one side while you cook the lamb.
Make 1 inch (2.5cm) deep incisions all over the meat using a small knife, and insert the garlic slivers into these holes.
Oil the surface and season generously with salt and pepper.
Place the lamb into a baking dish lined with baking paper and insert into the oven to cook for 15 minutes.

After 15 minutes, reduce the temperature to 180ºC and cook for a further hour.
After an hour remove the lamb from the oven and check for desired cooking preference using a meat thermometer.
Medium should read around 65ºC. Adjust your cooking time to suit your preference (15 minutes less for medium rare, 15 minutes more for well done).
Rest the lamb for at least 15 minutes before carving.

To glaze the Lamb, in the last 10 minutes of cooking time brush it generously with the honey soy glaze.
Glaze the lamb again before and after resting the meat.

TO SERVE
Serve with seasonal vegetables and salads.