Limmchesbroode

Rub 1 leg of Eifel pasture-fed lamb with salt, garlic and thyme. Heat 40 g fat in a frying pan, add a quartered onion and some chopped celery, carrots and leek. Sauté everything briefly. Pour in 2 cups of red wine. Now add the meat and roast in the oven at 200°C for about 2 hours. Baste with the stock several times in between. After the cooking time, pour the sauce through a sieve, season again with salt and pepper and thicken with sour cream.