|Corned beef/Corned leg of lamb||4 Pound (2 Kilogram)|
|Brown sugar||1 Tablespoon|
|Malt vinegar||1 Tablespoon|
|Onion||1 Small, halved|
|Bouquet garni||1 (Made Of Thyme, Parsley, And Bay Leaf)|
Rinse the leg in cold water and place in a large pan, cover with tepid water and bring to the boil.
Pour off water and refill to cover lamb with tepid water.
Add cloves, brown sugar, vinegar, onion halves and bouquet garni and bring to the boil.
Reduce heat, cover and simmer gently for 2 1/2 hours, until meat is tender.
Remove pan from heat and allow the lamb to become cold.
Lift out leg, drain well, then wrap in plastic film and refrigerate.