Summary

Ingredients

• 1 leg milk lamb, approx. kg
• 5 bulbs garlic
• 200 ml olive oil, the best
• 3 sprigs rosemary
• sea-salt
• Pepper, black, ground
• salt

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Instructions

1. Cut the garlic bulbs (it must be fresh garlic) in half and fry at the cut points.
2. Fry the leg of lamb very hot in a roasting pan and then pour the olive oil over it, add the garlic bulbs and place in the oven at 80 °. Leave in the tube for at least 5 hours, brush with the oil every half an hour. Use the rosemary sprigs as a brush. In the last half hour, add the rosemary sprigs to the roasting pan.
3. The meat can also be left in the oven for five or six hours.
4. But it has to be really good meat, I`ve learned that NT relentlessly reveals the quality of the meat.
5. For the last basting with oil, briefly salt and pepper the leg.
6. Wine recommendation: A St. Emilion or Pomerol, a Châteauneuf-du-Pape or a Bandol
7. The last time I had it was a 98 Vannières.