Wash the leg of lamb and pat dry. Mix buttermilk with mustard and coat the leg well. Let stand at least 3 to 4 hours, preferably overnight in the refrigerator, covered with foil. For the stuffing, cut the well-watered kidneys in half, remove fat and urinary strands, wash well and chop very finely. Also clean the mushrooms and chop them very finely. Mix kidneys and mushrooms with liver pate, garden herbs, salt, pepper and brandy to make a loose stuffing. Lift leg out of marinade, dab with paper towel, season all over with salt and pepper and brush inside with stuffing. Roll up the leg and secure with kitchen twine. Then place the meat in a lightly greased roasting pan and roast in the oven at a gradually reduced heat from 200 °C to 180 °C for 1 good hour, constantly basting with the mustard-buttermilk mixture (diluted slightly if necessary). Remove roast and let cool slightly, but do not turn off oven. Roll out puff pastry large enough to comfortably wrap the leg meat in. Wrap the leg of lamb well with the pastry, pressing the ends of the pastry firmly, use any excess pastry to decorate the top and brush with egg yolk. Place on a baking tray lined with baking paper, pierce several times with a fork and bake at 180 °C for a further 20 to 25 minutes until golden brown and then, with the oven off and slightly open, bake for about
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