One of the nation's favourite roasts is a leg or lamb, succulent and flavoursome and a great excuse for all in our office to enjoy a glass of Ravenswood Old Vine Zinfandel
possibly one of the best Zinfandels from California. The area where it is grown, Lodi, is recognised as being perfect for the varietal. It’s rich and full-bodied packed with sweet fruit flavours that work well with duck, goose or venison – perfect for Christmas when you are feeling festive. If not it is perfect with roast lamb or beef.
Preheat oven to 180C. Blitz together the garlic, rosemary and anchovies. Pierce the leg of lamb with a sharp knife making a series of evenly spaced holes and push the herb mix into the holes with your fingers. Place the meat in a roasting tin and roast for 30 minutes per pound or 2 ½ hours for a 5lb leg. If you like your lamb pink roast for 30 minutes less.