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Whether you're serving a traditional roast leg of spring lamb, or a rack of lamb, the strategy is to stick with your well-grounded red wines with good structure and tannin, good fruit and ultimately a wine that will stand up to but not overpower your lamb with enough fruit and acidity to handle the robust flavours of your meat. These include a red Burgundy, a northern Rhone red, and a Cabernet Sauvignon. You also can't go wrong with Malbec, Merlot, Tempranillo, or Shiraz.
