Add salt, minced shallots, chopped tarragon and parsley, sliced Thai chilis, cayenne pepper, oregano, red wine vinegar, Budda hand zest  in a cup container, then add the water. The brine is better if made the day before so flavors can develop.

Shell and slice garlic into small chunks.

Roughly chop rosemary and thyme.

Make small diagonal slits across leg and then crosshatched.

Rub with salt and pepper extensively.

Insert garlic cloves (optional) and rosemary and thyme sprigs into slits.

Lightly dust with oregano and cayenne pepper.

Use a large meat hook to puncture through top half of shank and two muscle groups to ensure a strong hold.

Slice acorn squash ¼” thick and then score each chestnut without cutting into flesh.

Roast chestnuts until they crack open (about 15-20 min) while turning to prevent burning. Cool the chestnuts, then peel. Reserve the chestnut meat.

Pan roast slices of acron squash on low heat until cooked through and reserve.

Hang on tripod over the fire.

Make certain coal or wood is evenly distributed and not too hot as leg needs to roast slowly.

Add coals when necessary.

Splatter with brine every 20 min a few teaspoons at a time on all sides.

Rotate if possible.

Alternative: If using an oven be sure to cover with tinfoil and roast at a low temperature.  At the end, turn your oven high for 10 minutes to brown and crisp the surface.

When lamb leg reaches 120-130⁰ F in the center of the muscle remove from heat.

Allow the lamb leg to rest after it comes to temperature for 15 minutes before slicing.

The outside of the leg will be more well done than the inner. Be sure to use the meat thermometer to determine rare to medium, or well done temperatures.

Reheat squash slices in a hot pan before plating.

Plate greens first, then squash and parsley.

Season squash with oil, salt and pepper.

Garnish with ricotta cheese, micro greens and roasted chestnuts.

Thinly slice lamb leg.

Drizzle with ½ teaspoon of brine.