Place the lamb leg into a baking dish. Add balsamic vinegar, fruit vinegar, sliced garlic and rosemary. Season with salt and add water. Cover with a lid and place the lamb in the oven for about 2 hours. The timing is simple.
Put meat in the oven and set to 130°C/266°F on combination steam setting. If your oven has variable steam, use 80% (if not, don't worry! Just set the temperature and the combi steam setting and the oven will take care of the steam level for you).
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Remove the lamb from the oven, cover it loosely with foil, and allow it to rest for 20 minutes before carving. If your lamb is bigger than 4 lb. it will need to spend more time in the 375°F oven - as mentioned above, about 20 minutes per pound after the initial 15 minutes at 425°F.