Receta Slow-Roasted Lamb Leg in Tomato Mushroom Sauce

Traditionally we use red wine for slowly roasting or braising lamb leg to give it good flavours and remove that gamey taste but what if we omitted that? Well that is what happened with our recipe today, I tried to omit that but instead used white wine and red wine vinegar as a replacement. Filipinos are not used to lamb meat, it was never our staple meat back home hence we did not acquire that taste for it and for us it tastes a bit gamey. This is one of the reasons why when lamb is served on a gathering or party it will be the last resort for most Filipinos. I was like that before until I learned the secret of removing that gamey taste, the solution is braising it in red wine and I learned it from my ex-boss back in Malaysia when he served…