Preparation:
Pour a little oil in a baking-tin, arrange the bay
leaves, lie down over the lamb with the rosemary.
Later have around made it to brown, to add, everything,
the potatoes already peeled, season with the oil and
the salt and bake. While cooking turn both the leg and
the potatoes. It is globally roasted when half done to
sprinkle with the wine, let evaporate and continue as
soon as the leg is cooked.
