Summary

Ingredients

• 2 kg leg lamb
• 1 bunch coriander greens
• 1 bunch parsley
• 1 bunch rosemary
• 1 bunch thyme
• 1 bulb garlic, fresher
• 0.5 liter ½ red wine (Merlot), drier
• 0.5 liter ½ lamb stock
• 1 tablespoon olive oil
• salt and pepper

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Instructions

1. Peel the garlic. Finely chop together with the herbs and mix with 1 tablespoon olive oil.
2. Rinse the leg of lamb briefly and pat dry. Then rub with the mixed herbs. Season to taste with pepper and salt.
3. Fill a large roasting pan with the red wine and lamb stock and preheat it in the oven at 90 ° C top / bottom heat (do not use convection). As soon as the roaster with the liquid has reached the temperature of 90 ° C, add the seasoned leg of lamb and cook in the open roaster for approx. 5-7 hours at this temperature. Pour the liquid over the meat every 45 minutes. Do not raise the temperature under any circumstances - the meat cooks inside and looks raw for a long time on the outside. So be patient.
4. After 5 hours the leg is wonderfully tender, but can be cooked for another 2 hours at this temperature without losing any of its quality.
5. Remove the meat before serving and keep it warm. Reduce the liquid as required and refine it to the sauce according to taste.