Mutton Leg

Description

Mutton Leg

Mutton leg, also known as lamb leg, is a versatile cut of meat that can be transformed into succulent dishes. Here’s how to roast a mutton leg to perfection:

Roasted Mutton Leg Recipe:

Ingredients:

• 1 kg mutton leg
• Goose or duck fat (or light olive oil)
• Good quality fine sea salt
• Onion, carrot, celery (or celeriac), bay leaf, thyme, and black peppercorns (for the trivet)
• Essential Cuisine lamb stock (for gravy)
• Corn flour (for thickening)

Method:

1. Preparation:
   • Remove the mutton leg from the packaging, pat it dry, and bring it to room temperature.
   • Preheat your oven to 200°C (fan-assisted) or 215°C (without a fan).
   • Season the joint just before roasting.
2. Roasting:
   • Choose a large, heavy-based roasting tray with deep sides and handles.
   • Massage the mutton leg with goose or duck fat (or olive oil) and season with fine sea salt.
   • Create a trivet by roughly chopping equal amounts of onion, carrot, and celery (or celeriac). Add a bay leaf, thyme, and black peppercorns.
   • Place the mutton leg skin side up onto the trivet in the roasting tray.
   • Roast for 20 minutes at 200°C, then reduce the temperature to 190°C and continue roasting for 30 minutes per 500g until the core temperature reaches a minimum of 65°C.
   • Alternatively, add half a bottle of wine (red or white) and the same amount of water to the tray. Cover with foil and slow-cook at 140°C for 5 to 6 hours until the meat easily comes away from the bone.
3. Resting and Gravy:
   • Remove from the oven, cover with foil, and rest for at least 20 minutes before carving.
   • For the gravy, deglaze the roasting tray with essential cuisine lamb stock. Pass through a fine sieve into a clean saucepan. Simmer and thicken if needed with corn flour mixed with cold water.

Enjoy your succulent roasted mutton leg with flavorful gravy and roasted vegetables! 🍖🔥🇿🇦