Food type: Lamb, Spanish


1 leg of lamb
2 tsp rosemary, chopped
1 tbsp olive oil
1 tsp cracked pepper
2 tbsp olive oil
2 sliced onions
2 tsp sea salt
2 tsp marjoram, chopped
4 garlic cloves, crushed
4 bay leaves
250 ml of water
250 ml Wakefield wine (red or white)


Mix the rosemary, marjoram, garlic, salt and pepper together and stir in 2 tablespoons of olive oil. Rub the lamb with the mixture.

Sauté the onions in a large casserole over medium heat, pop in the bay leaves, pour in the water and white wine.

Add lamb, cover and cook in oven at 130º for 5 hours, adding more water if necessary.

Slice then serve, topped of with the cooking juices.

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