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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.
These should have 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.
The best choice would be either a red Burgundy, a Northern Rhone red or Cabernet Sauvignon. You also can't go wrong with Malbec, Merlot, Tempranillo or Shiraz.
Here we have expertly chosen some of our favourite wines that do just that and more.
