- Preheat oven to 220°C (gas mark 7). Soften butter and mix in all herbs.
- Place leg into baking dish and cover the top surface with the butter mixture. Put into the oven, uncovered, for 30 minutes.
- Remove from oven and add the glass of wine to the dish. Cover with foil, and turn oven down to 150°C (gas mark 2). Allow to cook for a further 2 hours.
- Remove from oven and allow to rest (still covered) for 30 minutes.
Chef’s Tip: Always rest your roast before carving, as it helps to retain the juiciness and flavour.