Carinthian Lamb Roast’l

Rub lamb well with salt, pepper,garlic and thyme. Fry the chopped lamb bones with onions and root vegetables in hot oil, place in a casserole dish and place the leg of lamb on top. Roast in the preheated oven at approx. 200 °C. Meanwhile, keep basting and turn the leg over after half an hour. Roast for another half hour and then keep the meat warm. Degrease the roast residue a little, dust with flour, mix and add the tomato paste. Roast, deglaze with red wine and pour in beef broth. Add bay leaf and peppercorns and let the sauce boil well. If necessary, add a little more beef broth. Then strain the sauce, season with salt and pepper and stir in some butter flakes. Cut the leg of lamb and serve with the sauce.

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