Leg of Lamb W/ a Crown Of Garlic From Perigord
| 2 1/4 | kg | Leg of lamb |
| | Salted water |
| 40 | g | Goose fat; or |
| 40 | g | Butter |
| 50 | | Garlic cloves; peeled |
| 3 | tb | Armagnac; or |
| 3 | tb | Brandy |
| 250 | ml | Sauternes; or |
| 250 | ml | Montbazillac; or |
| 250 | ml | Other sweet wine |
| | Salt |
| | Black pepper; freshly |
