Summary

Ingredients

• 1 leg lamb

For the marinade:

• 150 g smoked meat
• 2 carrot (s)
• 2 onions)
• 2 shallot (s)
• 100 ml vinegar, (wine vinegar)
• 0.75 liter ¾ white wine, dry
• 2 cloves garlic)
• 5 carnation (s)
• Nutmeg, ground
• 3 sprigs thyme
• 3 bay leaves
• 2 sprigs rosemary
• salt
• Pepper, black, freshly ground
• 1 tablespoon butter

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Instructions

1. Cut the smoked meat and carrots into sticks, quarter the onions and shallots.
2. Dilute the vinegar with 100ml water, add the white wine and the carrots, smoked meat, onions and the pressed garlic, the herbs and spices, stir and season with salt and pepper.
3. Place the leg of lamb in the marinade for 24 hours and turn from time to time.
4. Take the leg out of the marinade and dry it with paper towels.
5. Reduce the marinade to about a third. Preheat the oven to 220 ° C, fry the meat in the butter and finish cooking in the oven.
6. Gradually add the marinade and cook for about 50-60 minutes. Pour the sauce through a sieve and maybe add some seasoning.