1 leg lamb, netted 1 tsp chili flake 1 cup shoyu 1 Tbs sesame oil 1 cup brown sugar 1/2 cup large dice celery 1 Tbs ginger 1 cup large diced onion 1 Tbs garlic 1/2 cup large diced carrot Combine all main ingredients and blend together. Rub all over the lamb and let marinate overnight, in the refrigerator. Place the diced vegetables in a roasting pan, place the lamb on top and bake at 325 degrees for about 1 1/2 to 2 hours. Stuffing: 1 lb Portuguese sausage, diced 1/2 lb butter 2 cups onions, diced 1 lb bacon 1 cup celery, diced salt, pepper, thyme to taste 2 cups portuguese sweet bread Add butter and bacon to pan. Let them start to render add vegetables and sausage cook till onions are translucent add stock stir together. Add diced and toasted sweet bread to desired consistency. Add more stock for wetter stuffing. Jalapeno Jam: 1 lb brown sugar 10 cloves whole peeled garlic 3 red jalapeno peppers, sliced 1 lb butter 1 brunch mint, chopped Melt sugar and butter with garlic to a caramel stage about 5 - 6 minutes, add jalapeno and mint, stir well and reserve in jars. Green Beans: 1 lb green beans 4 oz bacon bits 3 oz red bell peppers, diced salt & pepper to taste Melt butter add beans and stir fry till desired doneness, when halfway cooked, add bacon bits and diced pepper. Season with salt and pepper.