Roasted leg of lamb
Materials
2/3 cup olive oil
½ Cup plus 2 tablespoons dry red wine
8 cups red wine vinegar
2 tablespoons balsamic vinegar
5 tablespoons fresh rosemary, cut into small pieces
10 cloves garlic, must be crushed
5 pounds of castrated legs, bones should be removed by butterfly, the shop says
Salt and pepper powder to taste.
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