Leg of lamb is traditionally drunk with red wines.
Lamb is a meat that has a lot of taste, we find on a very tender texture due to cooking the strong taste of the meat. A good lamb can be the Limousin lamb which is perfectly adapted for meat. With this dish we need a wine that will accompany the meat without taking over and break the tasty taste of the leg of lamb. Be careful not to take too strong wines that will not go well with meat, choose lighter, finer wines with a discreet touch of woody, red and black fruits.
You will find this type of wine of course in the red, for example in Burgundy or Bordeaux with wines that are not too strong, fruity and that go well with the taste of the leg without taking over. For example, a Montagne-Saint-Emilion of Château Haut-Goujon or a Lalande-de-Pomerol of Château des Annereaux can do very well. A Côte de Nuits-Villages in Burgundy is also a good choice.
Leg of lamb is a traditional dish from the south of France. Its development took place in the 19th century when French cuisine really began to be exchanged and dishes travelled. Today it remains rooted in the southern tradition and is particularly popular in spring. We sometimes even talk about the Easter Gigot! The leg is a dish that traditionally cooks for a long time, as its name can sometimes indicate: "the 7 o'clock Leg". This cooking aims to preserve the meat, which gives it a tender and tasty texture. So opt for a leg that cooks for a long time, and especially vary the recipes by adding spices such as Ras-el-hanout, honey or Sichuan pepper, also vary the vegetables, make a small ratatouille as an accompaniment rather than the potato/carrot duo that too often accompanies this dish!