1 large leg of lamb about 2,5 kilo

5 cloves garlic, peeled

Sprigs of rosemary and thyme

3 dl dry white wine

125 g gorgonzola

1,5 dl creme fraiche

Pre-heat oven to 225 to 250 C.

Slash the meat and fill with slices of garlic and sprigs of herbs.

Rub with salt and pepper and put tinfoil around the shaft.

Place the leg in an ovenproof dish and brown it for 25-30 minutes.

Mash the gorgonzola and creme fraiche together.

Take out the dish and discard melted fat, pour wine over the leg, lower heat to 170 degrees.

Place leg in dish with underside up and smear with half of the gorgonzola mixture. Bake for half an hour.

Turn the leg and smear with the rest of the gorgonzola mixture. Bake for 35-45 minutes

Let the leg rest for 20 minutes while you sieve and reduce  the juices.