||Pre-heat oven to 180C.
||In a large hot pot, add oil, the leg of lamb and fry until golden brown.
||Next, add to the pot the onions, sweet potatoes, carrots, potatoes, garlic, peppercorns, bay leaves, stock and brown sugar.
||Cover and place in a preheated oven for about 6 hours, until lamb is tender.
||To make the rice, in a smaller pot, add butter followed by onions and rice. Add boiling water and salt and stir gently; then cover tightly and allow to cook for 15-20 minutes.
||Remove the lamb from the oven, cover and rest for 30 minutes before serving.
||Place lamb in a serving dish with the rice and vegetables and drizzle with the lamb juice.
||Serve and enjoy!