Leg of lamb stuffed with peppers and raisins

INGREDIENTS
one leg of lamb
100 gr. of roasted peppers
25 gr. of raisins
3 garlic cloves
2 lemons
200 cc. of wine
pepper and lard

PREPARATION
Bone the leg lamb leg, and add salt and pepper. Stuff it with the roasted peppers and the raisins. Close the leg properly and tie it with a strong thread. Put the leg in an oven tray and spread the lard. Add the garlic cloves, and the lemons cut in half. Roast at a low temperature until the meat obtains its colour. Add the wine and a little water. After an hour and a half, take the tray out of the oven and let it rest for about 20 minutes. Carefully slice the meat and serve it with very hot gravy. This dish admits a large variety of garnish, from roasted potatoes in the lamb gravy to a large salad of products from the Biers or grilled mushrooms. A perfect partner for this dish would be our red wine Mania Solar de Seal Crania, which will make us discover the peculiarity and quality of the Muncie varietals.

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