Order the leg of lamb and the lamb bones for the stock in good time from a butcher you trust. Remove the bone from the leg of lamb.
First make the lamb stock
Now let`s start with the leg of lamb:
Take the leg out of the refrigerator in good time so that it can reach room temperature.
Preheat the oven to 200 degrees top / bottom heat.
Briefly wash the leg with cold water (especially the place where the bone used to be) and pat it dry. Rub vigorously with salt and pepper. Put the halved garlic cloves in the bone hole. Gently season all around with rosemary and thyme (the herbs do not burn when frying).
Put the onion rings in a sufficiently large baking dish and place the seasoned leg of lamb on top.
Insert the meat thermo into the thickest part of the meat.
Put it in the oven for 30 minutes at those 200 degrees.
Pour the red wine and lower the temperature to 90 degrees top / bottom heat.
The next 6 hours are then called for free time.
Then increase the top / bottom heat to 120 degrees and let the leg grumble for 30 minutes.
Pour in about 1/2 liter of water beforehand (not over the meat) so that the onions boil off.
When the thermo shows a core temperature of 62 degrees, the leg of lamb is ready. It is then still pale pink on the inside. If you like it cooker, you can leave the roast in at a core temperature of up to 65 degrees.
Remove the meat from the mold, place on a plate and cover with aluminum foil.
Scrape off the meat stock (add water if necessary and clean the pan). Put in a saucepan with the pre-cooked lamb stock. Season with water, red wine, salt and pepper as you like it.
Cut the leg of lamb into thin slices and serve immediately.
We had wild garlic spaetzle and Franconian asparagus salad - a real feast.
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