How to make
Wash and clean the leg of lamb well and soak it in a marinade made from equal parts water, vinegar and white wine. In the marinade, put peppercorns, bay leaves and leave it for at least 12 hours to marinate. The next day, drain the lamb from the marinade and spike it with peppercorns and bay leaf pieces from the marinade.
Salt the leg well and grease it everywhere with plenty of fat and red pepper. Transfer it into a greased pan and pour a little oil in, about 2/5 cup (100 ml) of wine and about 2 cups of water in the tray. Place the leg of lamb to bake in a moderate oven, and occasionally rinse it with the sauce.
Once the lamb catches a light crust, cover it with a sheet of aluminum foil and bake until finished.
