Prepare the leg of lamb. Trim off excess fat. Make deep cuts with a thin knife. Insert chopped garlic into the cuts. Rub the leg with salt and ground pepper mixture.

In a convenient container, mix the spices Garam Masala, smoked paprika and olive oil until it becomes a paste. Thoroughly coat the leg on all sides with the aromatic paste.

Place the ham in a baking dish. Pour in wine vinegar and 200 ml of drinking water. Cover the dish tightly with foil. Bake the meat in an oven preheated to 150 degrees for FIVE hours.

I added Japanese quince for extra flavor. But it's not necessary. After baking, remove the foil and let the meat brown if needed. The meat comes off the bone easily, it just falls apart.

Use a fork to separate the meat from the bones. Mix with the juices that have been released. Serve with any side dish and cranberry sauce.