what are the best wines to serve with Lamb.

I always say the best wine to serve with a dish is the wine you like best.

Although if Riesling is your preferred tipple we can suggest something that should work better.

Luckily, lamb, including roast leg, is a dish that works well with lots of dry red wines. A big wine is best to complement the richness of the dish, but other than that your choices are wide.

I drink a lot of Bordeaux with leg of lamb, but then again, I'm big on Bordeaux. It is considered one of the classic matches. Look for one at least 50% Cab't Sauvignon.

A Cal Cab is a good choice, a Syrah or Syrah-heavy Rhone wine is favored by many. Careful with Oz Shiraz, many are lighter wines for this grape. Got a Barolo waiting to be drunk? Oh baby, pull the cork for lamb.

You likely won't find one, but a Bandol made with smoky, earthy Mourvedre would sound good to me.

Really, lots will do. Go with a Merlot (but a good one). Samewise a rich, "brambley" Zinfandel - drop the bread and get a Ridge. I've even read recently of people going Pinot Noir (generally that wouldn't be my choice) and Rioja.

In terms of my preference, pretty much read the wines suggested above from top to bottom (you could bump the Rioja up a couple of spaces), but again my main suggestion is to think in terms of your preference. F'rinstance, if you like New World better than Bordeaux, then by all means choose a California wine.

Tell us what you drank.

Brom, found your choice of wines to go with Roast Leg of Lamb of intrest, just wonder why you shy away from Pinot Noir, I have found Pinot Noir from either New Zealand, Burgundy or Austria went well with Roast Lamb not red or over done, just pink.

You mentioned Bandol do you not find this to be dark, heavy & chewy more a natural with beef, wild boar or spicy sausage.

Neil

"Bandol do you not find this to be dark, heavy & chewy"

Sure I do, that's why I like it with a rich deeply flavored dish like leg of lamb. Weight to weight. (Yeah, yeah, Bordeaux's not that heavy, but see my first suggestion.)

I noted that some people like PN with lamb, but it is not the wine for me with this dish, probably mostly because there are several others (again noted) that I prefer over it.

Just had a decent Hautes Cotes de Nuit by Cornu Camus (decent, I didn't think it great) over the holiday with a roast spiced pork. For me, it went so well with that dish, I can't really see matching it with lamb at another time although for someone else it might work to their enjoyment.

It’s true what they say, ones mans meat in this case wine it’s another’ mans poison, I have had some wines in the past went well with the meal, brought another bottle, had with different foods & its was yuk. As for Hautes Cotes de Nuit, would agree, with you on this, given it a go in the past, had plenty of aroma, worked on the palate, but did not tick all the boxes. For the Festive Break have been trying wine from Provence along with a few other odds & ends, will post note up later if you are intrested. Hear from you again one day, Regards Neil

Dirty Red,
What did you pick in the end ?

Neil

When I get lamb at restaurants I always tend to go for a pinot noir, for some reason it seems to pair in my brain. We never have lamb at home And I do feel guilty because we have a "walk through 1840s village" near us and I go there every year to admire the lambs because they are so cute ...

they are so cute ... and tasty,

at least you know they are fresh yum yum, , pass the Mint Sauce.

Yes we do joke about feeding them some pinot noir and mint to pre-season them from the inside ...

That will teach me, we had English Lamb last night, decided to open up English Red to go with it, a King Coel, pulled the cork & could tell something wrong, aroma not right, left it & opened up another English Red. This one being Pinot Noir Precore, was a bit better, not a lot, very weak & wishy in taste, not a good nigh night for English Wine.