Cut away the outer skin and fat areas from the leg.
Mix the sheep`s cheese with the garlic, rosemary and thyme leaves and season with cayenne pepper to taste.
Pour this mixture into the unfolded wooden stick and distribute it well. Fold the leg up and wrap it thoroughly with a special butcher`s thread until it becomes a tight package. Do not use nylon thread, not even normal string, which will tear when seared.
Let the olive oil get hot in a saucepan and sear the leg on all sides. Add the whole skinned shallots, celery and tomatoes. Pour in some veal stock, pepper and salt the leg and put the roasting pan in the oven for almost 2 hours. Set the temperature to 150 ° C top and bottom heat. If you don`t have a butcher`s thread at hand, you can heat up the oven to level 3 with fan-assisted grilling and sear the leg on all sides for 10 minutes.
Every now and then a little stock has to be poured in, but the meat should never lie in a lot of liquid; it is only intended to prevent the meat juice from burning. The heat causes some of the filling to get into the gravy. This gives the sauce its wonderful taste.
When the roasting time is over, the meat is no longer pink, but still juicy and tasty. My meat thermo shows me the core temperature. It should not be above 80 ° C.
The sauce is sifted through and boiled down separately, flavored with a little snuff reduction from my supply, a little mustard and pepper and salt, possibly a little balsamic vinegar.
Ribbon noodles, but also potatoes and beans, go well with the strong, almost hearty sauce. As a wine, a red that is not too light.
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