7 to 8 pound leg of lamb, thighbone removed, and shin bone in (have your butcher do this)
4 cloves garlic, chopped
3 tablespoon fresh thyme leaves
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
2 cups stout beer or porter (recommended: Guinness)
1/2 cup honey
1 teaspoon juniper berries, crushed
2 bay leaves
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