Rub a leg of lamb with a clove of garlic and a sprinkling of rosemary. Allow to stand for a couple of hours so meat absorbs flavors. Brown in hot oven and roast on rack at 400 degrees for 25 minutes to the pound, adding water, but being sure meat is not standing in it. For last hour of cooking add more water, salt, six whole onions and six large carrots. The vegetables acquire a delightful flavor from the rosemary. Strain gravy before serving.