With a classic roast leg of lamb, bristling with garlic and rosemary, go for a traditional, full-bodied, Europe an style. Lamb has a natural affinity with two grapes – cabernet sauvi gnon (as in Bordeaux, and beyond), and tempranillo (Rioja, and beyond). Cabernet’s minty, cassis hints work well here, but, then again, so do Rioja’s more mellow strawberry and vanilla. Take your pick.