Slow roasted lamb leg with Yealands Single Vineyard Pinot Noir. | Yealands

Ingredients

• Bone in lamb leg, mine was 2.1kg
• Olive oil
• Salt and pepper
• Whole garlic bulb, unpeeled cut in half horizontally
• 4 carrots, halved lengthwise
• 1 capsicum, cut into slices
• 3 celery sticks, cut into three pieces
• 3 onions, sliced
• Can of cherry tomatoes, juice strained
• 3 sprigs rosemary
• 5 - 6 sprigs thyme
• 1 bottle red wine (use something with a bold flavour)
• 1 ¼ cup chicken or beef stock