Ingredients

One 6-pound leg of lamb
1 pound (1/2kg) parsnips, peeled and cut into apx 1½ -inch pieces
1 pound (1/2kg) rutabaga, peeled and cut into apx 1½ -inch pieces
1 pound (1/2kg) onions, quartered
1 to 2 pounds (1/2-1kg) russet potatoes, quartered
1 pound (1/2kg) carrots, peeled and cut into apx 1½ -inch pieces
2 plump heads of garlic, separated into cloves but not peeled
1 cup (2.5dl) beer (pilsner type), or more as needed
1 cup (2.5dl) lamb, veal, or chicken stock, or more as needed
1/4 cup (0.5dl) olive oil
2 tablespoons chopped fresh rosemary
Fine sea salt
1/4 cup (0.5dl) sweet honey mustard, preferably Swedish, or
3 tablespoons Dijon mustard plus 1 tablespoon honey

Preheat the oven to 400°F.

Let the meat stand at room temperature for 2 hours before roasting. (It is easier to get good, even results when the meat is not cold.)