Summary

Ingredients

• 1 leg lamb, boned
• 400 g sheep cheese, approximately, dependin on the size the le
• a lot rosemary, ground
• lots garlic
• 1 dash olive oil
• salt and pepper
• White wine

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Instructions

1. Have the leg of lamb boned by the butcher or debone it yourself, cutting the meat down to the bone in one place. Remove excess tendons and strands of fat.
2. Pepper thoroughly inside and out, add salt sparingly. Mix the sheep`s cheese with the rosemary powder and the crushed garlic (both to taste). Place the mixture on the meat, roll it up and wrap it neatly with kitchen twine.
3. In a roaster with olive oil, brown the meat package on all sides over medium heat. Then it is put in the oven, preferably at 80 to 100 degrees, for about 5 hours (the minutes really don`t matter).
4. No matter how tightly the meat was wrapped, there is always some sheep`s cheese, rosemary and garlic (that`s how it should be!), Mixes with the gravy and can be easily processed with a generous dash of white wine to make a delicious sauce.
5. Baked potatoes and an aubergine-zucchini-vegetable go well with it, which can also be cooked in the roasting pan (about half an hour).