Leg Of Sheep With Vernaccia

Preparation:

Preparation: Bone the leg, fence it with the crushed garlic, add salt and pepper, lightly grease it with olive oil and tie the meat to keep it compact. Place the leg in a baking tray with a few spoonfuls of oil and place in a preheated oven, turning it often at the beginning to obtain good browning. Continue cooking for two and a half to three hours, turning the meat over and sprinkling it with Vernaccia di Oristano. When cooked, remove the roast and brown the chopped onion in the sauce in the pan, add the remaining Vernaccia and allow to consume. Sift and add the crumbled dry mint. Cover the roast cut into slices with this sauce. Serve hot.