'1 leg of lamb, 6-8 kg'
For seasoning
'4 large cloves of garlic'
'1 large onion, cut into pieces'
'1 cup of roughly chopped carrot'
'1/2 cup of olive oil'
'1/4 cup of cognac'
'2 tablespoons of salt'
'1 tablespoon of black pepper'
'2 tablespoons of sweet paprika'
'2 cups of dry white wine'
For covering
'1/2 cup of butter'
'1 leg of lamb, 6-8 kg'
For seasoning
'4 large cloves of garlic'
'1 large onion, cut into pieces'
'1 cup of roughly chopped carrot'
'1/2 cup of olive oil'
'1/4 cup of cognac'
'2 tablespoons of salt'
'1 tablespoon of black pepper'
'2 tablespoons of sweet paprika'
'2 cups of dry white wine'
For covering
'1/2 cup of butter'
Cautiously, remove the skin from the area around the breast of the lamb
Pierce deep holes in the meat and fill the cavities with part of the seasoning (so that everything is mixed together well in the blender)
Pour the remaining seasoning over the lamb and let it rest in the refrigerator for one day
Now and then, baste the lamb with the seasoning
The next day, preheat the oven to 200°C (hot)
Remove the skin and brush 1/3 of the butter onto the breast
Cover all of the lamb with the remaining butter
Place it in a baking dish along with the seasoning and cover it with aluminum foil
Bake for about 3 hours, until the meat is cooked (test by poking with a fork: it should not be too liquid or too dry)
Baste the lamb from time to time with the juices that have formed in the baking dish
After removing the foil, continue baking until the lamb is well browned
When serving, warm it up
Serve 30 portions
347 calories per portion
Note: Strain the remaining sauce from the baking dish and serve with it.
