To prepare the marinade for both types of mustard, honey and olive oil, mix all together to a smooth sauce.

Leg of lamb salt to taste 1 tbsp. salt (or to taste), pepper, rubbing evenly throughout the meat. With a knife make shallow incisions in the meat and insert the garlic cloves.

Seasoned leg to put on a sheet of foil, smear it all over the prepared marinade and wrap tightly in foil to not escape the marinade. Packed foot to remove to marinate in the fridge for 24-36 hours.

The next day, in a baking dish put well washed with a brush, under running water, not peeled whole potatoes, tomatoes, cut into 2 pieces (or 4 if large tomatoes), onions whole without husk, shelled and coarsely chopped carrots, peeled garlic cloves. The vegetables and season with salt and drizzle with olive oil, stir, pour 2 tbsp of white wine. The number of vegetables depends on the size of the form. Vegetables should be tightly Packed, but strictly in a single layer. On top of the vegetables lay sprigs of rosemary, thyme and sage.

For vegetables put marinated leg of lamb. The oven heated to 250 degrees. The form of vegetables and meat to put in heated oven for 15 minutes. Then, remove form, flip the lamb and bake for 15 minutes (this is to ensure that the bottom and the foot was toasted). Then, we obtain again the form, reduce the heat to 190 degrees, turn once the leg (at this point you can stick in the meat thermometer for roasting, if there is one) and bake for 40 minutes. After 40 minutes, cover not tight on top of foot and vegetables with foil to prevent them from burning. And bake further 20-30 minutes. The leg is ready remove from the oven and leave on the kitchen table, under foil, for another twenty minutes, so the meat away from the shock and the inside of the meat juice evenly dispersed. Meat slice and serve with vegetables, watering juice formed from the baking sheet. Important note! Time roasting meat depend on the size and weight of the legs, and from the heat of Your oven. It is impossible to determine what time exactly you need for cooking meat, it is best if You use a thermometer for baking, then You will not desiccate the meat and bring it to the desired condition. If You have a thermometer for roasting meat, be sure to use them, then You definitely will come out juicy, not dry meat. If the internal temperature of the lamb in the oven reaches 88 degrees, Your meat is ready!

Meat cut into pieces and served with vegetables.