Remove the skins and tendons from the goat leg, carefully score it between each strand of muscle and push in a tiny bit of the spring herbs and the goat cheese. Press the meat together repeatedly, perhaps using spaghetti or toothpicks to hold it in place.
Chop the remaining culinary herbs into small pieces. Set aside a tablespoon of tarragon for the carrots. Season the leg with salt and season with pepper. Heat clarified butter in a heavy roasting pan and brown the meat all around until golden brown. Remove the peel from the vegetable onions, finely dice them and fry them as well. Extinguish with white wine and pour on as much chicken stock as necessary to cover the leg by one third. Cover and steam for 30 to 40 minutes at 160 °C (convection oven 140, gas mark 3). Turn frequently to the other side and add clear soup if necessary. 10 min before the end of the cooking time, add the spring herbs and cook. Remove the leg and keep warm. Mash the sauce and pass it through a sieve, thicken it with some pieces of ice-cold butter (assemble), if necessary thicken it with a little bit of potato starch.
Remove the peel from the carrots. Heat 1 tablespoon of butter in a saucepan and sauté the carrots. Add salt, sugar and a tablespoon of clear soup and cook at low temperature until tender. Add honey, finely chopped tarragon and freshly ground pepper to taste.
Peel the potatoes, boil in salted water and steam.