Roast suckling lamb

Serves 4

  • 1 whole leg of suckling lamb plus some ribs
  •  1 clove of garlic
  •  2–3 sprigs of rosemary
  • extra virgin olive oil
  • salt
  • pepper


  1. Make slits in the lamb to allow seasoning to penetrate well, push sprigs of rosemary and slivers of garlic into the slits, then add salt, pepper and a little oil.

  2. Roast the lamb for about an hour until golden brown and serve hot.

Recommended Wine: Valpolicella Ripasso Classico Superiore


Technical data

Grape origin: from the “Mandolari”, “Bosco”, “Tondin”, “La Costa” vineyards on the Scriani estate.
Grape varieties: Corvina 60%, Corvinone 20%, Rondinella 10%, Molinara 7%, Oseleta 3%.
Harvest: manual harvesting (early October).
Vinification: wine made with the “ripasso” method, involving the re-fermentation on the skins of the Amarone Valpolicella Classico and Recioto grapes to acquire even more intense scents, colours and body.
Ageing: in oak barrels of about 26 hl for 18-20 months, followed by a further 6 months in bottle.
Tasting notes: intense ruby red with aromas of berries, cherries and plums, on the palate the wine presents a rich and complex body which stimulates the olfactory sensations.
Alcohol: 14% Vol.
Food matches: it combines beautifully with sacoury dishes, mixed grilled meats, roasts and cheeses of medium seasoning.
Temperature: To be served at 18° and opened an hour earlier.
Size: Bottle 0.75 l.