Sheep pastrama braised in white wine

The first time I tried cooking lamb leg was because I had some leftover from a butchering and didn’t want to just grill it like everyone else. I was at my mom’s house, didn’t have many spices on hand, and I admit I was a bit skeptical about whether it would turn out edible. I happened to pour more wine into the pot than I intended, but that’s exactly what made the meat tender and gave it that… EN: View full recipe: Sheep pastrama braised in white wine