Roast leg of lamb

Preparation:

Preparation: Lard the leg with the pancetta cut into strips and add, using a small pointed knife to widen the cuts, a little sage and rosemary. Brush the leg with oil, place it in a buttered pan, salt and pepper. Distribute four whole garlic cloves and a spoonful of rosemary needles. Pour in the vinegar and white wine. Bake in a preheated oven at 200 degrees for an hour and a half. Halfway through cooking, turn the lamb and sprinkle it from time to time with the sauce that forms on the bottom of the pan. Serve it hot accompanied by a salad of raw new spinach. Accompanying wines: Terre Di Franciacorta Rosso DOC, Pinot Noir Colli Orientali Del Friuli DOC, Chianti Rufina DOCG.