Remove the leg of lamb and lard with the garlic. Now rub well with thyme, herbs of pepper, Provence, salt and sear in hot olive oil (together with the bone removed) in the oven.
Add the soup vegetables and turn occasionally to the other side, pour malt beer after and. Steam the leg at 170 degrees for 60-80 min.
Tip: The garlic can also be replaced by wild garlic. You can buy wild garlic as granules at the pharmacy. Then rub the leg of lamb with 2 to 4 tsp of wild garlic. Wild garlic has no “bad” after-smell.
Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste!
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