Skin the leg of lamb, remove the bones and lard with the bacon cut into strips. Season with salt, pepper and thyme and tie into a roulade with kitchen twine.
Cover the leg of lamb with slices of onion, root vegetables, lemon slices and spices, pour the Zweigelt wine over it and marinate it in a cool place for a few days, but at least 24 hours, turning it frequently.Then lift the lamb out of the marinade, drain it thoroughly with kitchen paper, place it in a well-greased roasting pan and drizzle it with melted butter. Preheat oven to 200 °C and roast leg of lamb for about one and a half hours at falling heat up to 170 °C while frequently pouring the Zweigelt marinade over it. Take out, let rest warm and dust the sauce with a little flour. Stir in the cream, bring to the boil again and pour over the leg of lamb before serving. The leg of lamb goes well with roast potatoes and vegetables.
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